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Try this mushroom bruschetta recipe for a wonderful appetizer before a pasta meal. It’s great paired with a glass of Chianti. Feel free to add your own touches.
Ingredients
- 1 loaf Italian bread, cut into 3/4-inch thick slices
- ½ cup olive oil
- ½ pound diced fresh mushrooms
- 5 green onions, minced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh parsley
- 3 large tomatoes, diced
- 1 teaspoon balsamic vinegar
- 2 cups shredded mozzarella cheese
Directions
Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
Step 2
Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
Step 3
Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
Step 4
While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
Step 5
Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
Step 6
Return to the oven and broil until heated through and cheese has melted, about 5 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 296 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat4g | 19% |
| Cholesterol12mg | 4% |
| Sodium642mg | 28% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber3g | 9% |
| Total Sugars2g | |
| Protein11g | |
| Vitamin C8mg | 39% |
| Calcium204mg | 16% |
| Iron2mg | 12% |
| Potassium270mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This was ok but there was way too much pepper for our taste.
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love this receipe,my friends and i ate it all up, i know there was one other reviewer, i want to him or her use less pepper, or more to your likeing, this is what is fun about this type of appitizer
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What I also do is put some fresh basil in the tomatoe mixture. Delish. Thank you
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This strays pretty far from a traditional bruschetta. Add the tomatoes to step 3 and you will essentially have a pizza sauce – bruschetta toppings are not cooked and the garlic is rubbed onto the toasted bread and not a “topping” per se. It really seems to be pizza except toasted bread is used for the crust. If you ask your taste buds, I think you will find them saying “pizza.”
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Excellent recipie!!…coked it just the way it was described!!
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very good. my family loves this
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made for Bunco…..loved it!
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Pretty good flavors.
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Scrumptious! The first batch I followed the recipe aside from doubling the balsamic vinegar. The second batch, I spread garlic butter on the baguette before roasting it, added a pinch of crushed red pepper to the tomatoes, and then mixed the mushrooms & tomatoes together. Both very delicious methods. It won?t taste like ?pizza? as someone said unless you cook the toppings WAY too long. 🙂
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