Mushroom Bruschetta
A savory appetizer featuring a blend of sautéed mushrooms and herbs on crispy toasted bread.
Nutrition
Calories: 150cal
Carbohydrate: 20g
Protein: 4g
Fat: 6g
Cholesterol: – -mg
Sodium: 300mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 8 slices of baguette or ciabatta bread
- 2 tablespoons olive oil, divided
- 1 garlic clove, halved
- 8 ounces mushrooms (cremini or button), finely chopped
- 1 small shallot, finely chopped
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 375°F. This ensures it’s hot and ready for toasting the bread.
- Place the bread slices on a baking sheet. Brush both sides with 1 tablespoon of olive oil.
- Toast the bread in the oven for about 10 minutes, flipping halfway through, until golden and crispy.
- As soon as the bread is done, rub one side of each slice with the garlic halves for a hint of flavor. This is an easy technique to infuse garlic aroma without overpowering the dish.
- In a large skillet over medium heat, heat the remaining tablespoon of olive oil.
- Add the chopped shallot to the skillet and sauté for 2 minutes until it begins to soften. Stir occasionally to prevent burning.
- Add the chopped mushrooms and thyme to the skillet, cooking until the mushrooms are soft and have released their moisture, about 6-8 minutes. Season with salt and pepper as they cook.
- Stir in the balsamic vinegar and cook for an additional 2 minutes. The vinegar will add a nice tangy depth to the mushrooms.
- Top each piece of garlic-rubbed bread with a spoonful of the mushroom mixture.
- Sprinkle the bruschetta with Parmesan cheese and chopped parsley for a finishing touch.
- Serve immediately while still warm, and enjoy the delightful contrast of textures and flavors.
