Mushroom Bruschetta With Parmesan And Arugula - cooking recipe

Ingredients

4 thick slices ciabatta bread
2 cloves garlic, peeled, 1 halved, 1 minced
7 oz button mushrooms, halved
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp fresh parsley, finely chopped
1/2 tsp fresh thyme, finely chopped
1 cup baby arugula
1 oz Parmesan cheese, shaved

Preparation

Lightly oil a heavy-bottomed frying pan and heat over medium heat. Toast bread for 2-3 mins per side, until crisp. Rub one side of each slice with halved garlic. Set aside.
Add mushrooms and saute for 2-3 mins, until browned and tender. Remove from pan and cover to keep warm. Meanwhile, whisk together olive oil, lemon juice, minced garlic and chopped herbs. Season to taste. Drizzle over mushrooms and toss well.
Top toasted bread with arugula, mushrooms and Parmesan. Serve warm.