Bruschetta with Skillet Seared Mushrooms and Grana Padano


Preheat oven to 200°C. Shave the Grana Padano. On a baking sheet, toast the bread for about 10 minutes until crisp. Cut one garlic clove in half and rub the toast with cut sides. Scatter 65g of the Grana Padano shavings evenly over the toast; set aside. With a sharp knife, cut Portobello mushrooms in thin slices. Dice bell pepper in 1 cm pieces. Cut remaining garlic cloves into thin slices. In a large pan over medium-high heat, heat the olive oil; add the mushrooms and cook, stirring occasionally, until they soften and give off liquid, about 5 minutes. Stir in bell pepper and garlic slices; cook until tender for about 5 minutes. Reduce the heat to medium-low. Stir in the flour, salt and pepper; cook until incorporated, about 2 minutes; add the cream and bring to a simmer. Divide the hot mushroom mixture evenly over each bruschetta and top with the remaining Grana Padano.


For 4 people:

  • 130 gr Grana Padano PDO
  • 4 slices bread from a large, round “country” loaf
  • 3 cloves garlic
  • 500g Portobello mushroom caps
  • 1 small red bell pepper
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons flour
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 160ml whipping cream or light cream

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