For the mushroom bruschetta, heat the oil in a frying pan and sauté the onion and garlic. Clean the mushrooms, chop finely and add. Season with salt, pepper, a little lemon juice and chopped parsley.
Cut bread into slices and toast briefly in the oven or toaster.
Pour the mushroom mixture on top and sprinkle the mushroom bruschetta with a little pecorino before serving.
Preparation Tip:
Mushroom bruschetta also tastes good with toasted pine nuts!
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