Mushroom Bruschetta

November 22, 2012

There’s a secret ingredient in this divine mushroom bruschetta that makes it a low-fat snack or canapé – Greek yoghurt! Try this recipe next time you’re entertaining – your guests will love it.


4 cups mushrooms, sliced (look for wild mushrooms, if available)

1 Tbsp thyme

1 cup balsamic vinegar

1/2 loaf French bread, sliced and toasted

1/2 cup shaved Parmesan cheese

1/2 cup diced tomatoes

1 C Plain 0% Chobani Greek Yogurt

Salt and pepper to taste

2 Tbsp olive oil


1. Sauté mushrooms in olive oil until tender. Season the mushrooms with salt, pepper and thyme.

2. Let cool and fold in the Plain 0% Chobani Greek Yogurt. Place on crostini.

3. Top with shaved Parmesan cheese and diced tomatoes and drizzle with balsamic vinegar, if desired.

What’s your favourite finger food?

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