Bruschetta with Tenderstem®, garlic mushrooms and feta

One of the ‘Tenderstem® in Ten’ recipes – ten recipes ready in less than ten minutes – this bruschetta would make a speedy and delicious lunch or supper snack.

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Serves: 4

Prep and cook time: under 10 minutes

For the bruschetta:

  • 1 ciabatta loaf
  • 1 tbsp olive oil
  • 200g packet Tenderstem®
  • 2 handfuls mushrooms, any variety
  • Large knob of butter
  • 1-2 cloves garlic, peeled and crushed
  • 200g crumbled feta cheese
  • Handful of chopped flat leaf parsley


  • Slice open the ciabatta loaf, and cut each side in half. Brush with a little extra virgin olive oil and grill until nicely toasted. 
  • Steam or boil the Tenderstem® for about 3 minutes until tender. Sauté the mushrooms in a knob of butter and 1 or 2 crushed garlic cloves and season well with salt and pepper. Add the cooked Tenderstem® and toss well to coat it in the garlicky juices.
  • Pile the Tenderstem® and mushrooms onto the ciabatta and top with the crumbled feta cheese. Put the bruschetta back under the grill for about 2 minutes until the cheese just starts to soften.
  • Eat immediately, drizzled with a little more extra virgin olive oil and a generous sprinkle of finely chopped flat leaf parsley.

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