Use this recipe for mushroom bruschetta as a delicious starter before a pasta feast. With a glass of Chianti, it tastes fantastic. Feel free to accentuate your own style.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
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
Instructions
- 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.
- 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.
- 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.
- While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
- Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
- Return to the oven and broil until heated through and cheese has melted, about 5 minutes.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 642 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
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. 🙂
Pretty good flavors.
made for Bunco…..loved it!
very good. my family loves this
Excellent recipie!!…coked it just the way it was described!!
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.”
What I also do is put some fresh basil in the tomatoe mixture. Delish. Thank you
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
This was ok but there was way too much pepper for our taste.