Champignon Mushroom Bruschetta in Truffle Oil
5 large Champignon Mushrooms (Button Mushrooms)
150g Cherry Tomatoes
100g Prego Carbonara Sauce
1 tsp Parsley flakes
2 tbsp Mozzarella Cheese
2 tbsp Parmesan Cheese
1 tbsp Italian Bread Crumbs
Truffle Oil for toppings
Cut ciabatta into halves and spread sauce on them.
Cut tomatoes and button mushrooms into slices.
Lay the tomatoes and mushrooms on the bread. Top with cheese, parsley and breadcrumbs.
Grill till golden brown or about 5 mins according to your oven temperature. Drizzle truffle oil and enjoy your crispy Champignon Mushroom Bruschetta!