This mushroom bruschetta, with its irresistible blend of caramelised portabellini mushrooms and gooey melted Gruyère atop crispy, golden ciabatta or sourdough toast, is the ultimate delight for a springtime braai.

Serves 4

Ingredients

• 8 slices bread of choice (ciabatta & sourdough work well)
• 2 shallots, finely sliced
• 2 cloves garlic, minced
• 250g baby button mushrooms, sliced in half
• 250g portabellini mushrooms, sliced
• 1 cup / 125g Gruyere cheese, grated
• Olive oil
• Salt and pepper, to taste
• Fresh parsley, for serving

Method

1. Preheat the braai.
2. Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides. Set aside.
3. In a cast iron pan directly on the braai, heat a drizzle of olive oil. Add the shallots and cook until tender and starting to caramelise. Add the garlic and cook for a minute.
4. Add the sliced mushrooms and cook stirring occasionally, until browned all over.
5. Season the mushrooms with salt and pepper and remove from the heat.
6. Place the toasted bread onto a baking tray.
7. Spoon the mushroom mixture onto each slice and sprinkle with cheese.
8. Place the tray on the braai and cover with the lid for 2 minutes or until the cheese has melted.
9. Transfer to a platter, sprinkle with fresh parsley and serve.