Mushroom and Parmigiano Bruschetta

Becky Luigart-Stayner; Jan Gautro

Use any combination of fresh mushrooms in this appetizer. The mushroom topping would also be good over pasta. Shaved Parmigiano-Reggiano cheese looks handsome, but you can also grate the cheese and stir it into the topping.

Yield: 4 servings (serving size: 2 topped bruschetta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 30%
  • Fat: 4.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.1g
  • Carbohydrate: 19.5g
  • Fiber: 1.8g
  • Cholesterol: 10mg
  • Iron: 1.3mg
  • Sodium: 420mg
  • Calcium: 114mg

Ingredients

  • 1/2 cup chopped seeded plum tomato
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 teaspoon capers
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon salt
  • 10 thinly sliced basil leaves
  • 2 teaspoons butter
  • 1/3 cup sliced cremini mushrooms
  • 1/3 cup sliced shiitake mushroom caps
  • 1/3 cup sliced baby portobello mushroom caps
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
  • 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation

  1. Combine first 7 ingredients in a medium bowl; set aside.
  2. Melt butter in a medium nonstick skillet over medium heat. Add mushrooms, onions, and garlic; cook 5 minutes or until tender, stirring frequently. Add mushroom mixture to tomato mixture; toss well to combine.
  3. Spoon about 1 tablespoon mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.
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