A variation on the traditional Italian antipasto using a mix of wild mushrooms, parsley and grilled endive.


  • 225g/8oz mushrooms (a mixture of wild mushrooms is good, but use whatever you have)

  • 4 tbsp light olive oil

  • 1 tsp minced garlic

  • 1 tbsp chopped parsley

  • 2 large heads of endive

  • salt and freshly ground black pepper

  • 4 large slices baguette, or country bread

  • 1 clove garlic, cut

  • To garnish

  • 4 tbsp balsamic vinegar

  • a few slivers of fresh parmesan

  • sprigs of parsley

  • extra virgin olive oil


  • 1.

    Trim and clean the mushrooms.

  • 2.

    Heat a large pan over high heat and sauté the mushrooms in three tablespoons of light olive oil.

  • 3.

    When the mushrooms are lightly brown, add the garlic and cook for one more minute.

  • 4.

    Remove from the heat and add the parsley.

  • 5.

    Heat a grill pan over moderate heat.

  • 6.

    Cut the endive vertically into quarters, leaving the root intact. Toss with a little olive oil and salt and pepper. Grill for about three minutes on each side, or until well marked and almost tender.

  • 7.

    Toast the slices of bread and rub with the cut clove of garlic.

  • 8.

    Top each slice with the mushrooms and then two pieces of endive.

  • 9.

    Place on a warm plate, and drizzle each bruschetta with a tablespoon of balsamic vinegar, a little of the extra virgin olive oil and a little of the parmesan. Decorate with a sprig of parsley.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 233kj
  • Fat Total 17g
  • Saturated Fat 3g
  • Protein 6g
  • Carbohydrate 13g
  • Sugar 4g
  • Sodium 333mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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