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Mushroom Bruschetta

Serves 4


1 COBS Bread Pane di Casa Loaf

2 Tbsp olive oil
4 large portobello mushrooms
200g mixed mushrooms
100g butter
2 garlic cloves, finely diced
1 cup fresh chopped Italian Parsley
Freshly ground black pepper
1 lemon


Slice COBS Bread Pane di Casa Loaf into 8 thick slices. Lightly coat with olive oil, using a pastry brush.

Heat a cast iron grill on a low –medium heat and cook bread on both sides until lightly grilled. Alternatively place underneath a griller. Set aside. Clean all mushrooms and slice.
Heat butter in a large pan on a low-medium heat, add garlic and mushrooms and cook for about 10 minutes. Add extra butter if you need to as the mushies soak it up. Add parsley and grind with plenty of pepper.

Pile the mushrooms on top of the bread and squeeze with lemon juice. Serve immediately.