| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 10 servings |
Ingredients
- 2 cups halved cherry tomatoes
- 1/2 cup pitted bright green olives
- 1/2 cup pitted black olives
- 1/4 cup shredded fresh basil
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- Kosher salt
- 12 ounces button mushrooms, quartered
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- Pinch freshly ground black pepper
- 2 cloves garlic, minced
- 6 ounces mini mozzarella balls
- 1 1/2 teaspoons chopped fresh basil
- 1 1/2 teaspoons chopped fresh oregano
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon red pepper flakes
- Zest of 1 lemon, peeled in shards
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil, plus more if needed to fill the jar
- 1 bunch medium asparagus, trimmed if stalks are woody
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 boule
- 1/2 cup olive oil
- Kosher salt
Instructions
- For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
- For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
- For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
- For the roasted asparagus: Preheat the oven to 450 degrees F.
- Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so–still with a bite), about 10 minutes. Transfer to a serving bowl.
- For the bruschetta: Heat a grill pan over medium-high heat.
- Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
- Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 322 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 13 mg |
| Sodium | 380 mg |
Reviews
Just did marvelous mushrooms, with dried herbs used 1 tsp crushed with my hands. Took a little taste after about an hour of marinating. I chose to add a pinch of salt, but I am a salty girl. The flavor was great mainly from balsamic vinegar. I can’t wait to try them tomorrow. Love this recipe so far.
I made the marvelous mushrooms, and the longer it sits in the refrigerator, the better! I ate this for days after making it. It is so simple! I would just put extra mushrooms in the salted water because they cook down a lot if you are going to store them in a larger mason jar. I just made the marinade right in the mason jar to reduce clean-up. I love these mushrooms! Making it again today! I recommend the mushrooms for sure.
This is delicious and so simple. Everyone loved it.
I made everything per the recipe and I have to say it was all freakin’ amazing! My guests would not stop complimenting! Thanks again Ree!
Great idea for a potluck, and super easy and festive! But please, someone, educate Ree on the correct pronunciation of bruschetta. It’s pronounced “bru-sketta”. The “sch” is like a hard “k”. Every time she said “bru-shetta” I cringed.
Wondering what the ratio of salt to water when cooking your mushrooms
Can I use dried herbs in the marvelous mushrooms?
Curious? How long do you think the mushrooms and mozzarella cheese would last in the fridge?
Looks really delicious!
Love the idea of a bruschetta bar and all the possibilities from savory to sweet!