Spinach Mushroom Bruschetta-SK Khazana

Spinach and mushrooms make these bruschetta quite nutritious This is a Sanjeev Kapoor exclusive recipe.

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Spinach Mushroom Bruschetta-SK Khazana

Main Ingredients Fresh spinach leaves, Button mushrooms
Cuisine Italian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Spinach Mushroom Bruschetta-SK Khazana

  • 1/2 cup Fresh spinach leaves blanched and chopped1/2
  • 10-15 Button mushrooms thickly sliced
  • 1 Baguette sliced
  • 2 tablespo teaspoon Butter
  • 1 tablespo teaspoons Garlic chopped
  • 1 tablespoon Fresh parsley chopped
  • 1/2 teaspoon Red chilli flakes
  • to taste Salt
  • 2 teaspoons Olive oil
  • 1 inch Nutmeg (jaiphal) powder
  • as required Cheese slices halved


  1. Preheat oven to 180º C.
  2. Mix together 2 tablespoons butter, 1 tablespoon garlic, parsley, chilli flakes and salt in a bowl.
  3. Spread spoonful of butter mixture onto baguette slices and place on a baking tray. Put the tray in the preheated oven and toast for 5-6 minutes.
  4. Heat olive oil in a non-stick pan. Add 1 teaspoon garlic and sauté well. Add mushrooms and salt, mix and sauté for 4-5 minutes. Remove from heat and set aside.
  5. Heat 1 teaspoon butter in another non-stick pan. Add 1 teaspoon garlic and nutmeg powder, mix well and sauté for a few seconds.
  6. Add spinach and salt, mix well and cook for a minute. Remove from heat.
  7. Top toasted bread slices with some cheese slice pieces, some cooked spinach and sautéed mushrooms.
  8. Place the tray in the preheated oven and bake till the cheese melts.
  9. Serve hot.