Wild Mushroom Bruschetta

Wild Mushroom Bruschetta Recipe
Randy Mayor; Cindy Manning Barr
This wild mushroom bruschetta calls for topping slices of toasted country bread with cooked, chopped wild mushrooms and shavings of Parmigiano-Reggiano cheese.


6 servings (serving size: 2 topped bruschetta)

Recipe from

Cooking Light

Nutritional Information

Calories 133
Caloriesfromfat 28 %
Fat 4.2 g
Satfat 1.7 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 8 g
Carbohydrate 18.2 g
Fiber 2.5 g
Cholesterol 6 mg
Iron 1.5 mg
Sodium 493 mg
Calcium 136 mg


3 garlic cloves, divided
6 1/2 cups coarsely chopped cremini mushrooms (about 1/2 pound)
3 cups coarsely chopped oyster mushroom caps (about 4 ounces)
2 1/2 cups coarsely chopped chanterelle mushrooms (about 4 ounces)
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 (1/2-ounce) slices country bread
Cooking spray
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese


Mince 2 garlic cloves. Cut remaining clove in half; set aside.

Place the mushrooms in a food processor; pulse 10 times or until finely chopped. Place minced garlic, parsley, and oil in a large nonstick skillet; cook 30 seconds over medium-high heat. Add mushrooms; cook 6 minutes or until liquid evaporates and mushrooms are tender, stirring constantly. Remove from heat; stir in salt and pepper. Cool slightly.

Lightly coat both sides of bread with cooking spray. Heat a grill pan over medium-high heat; add half of bread. Cook 1 minute on each side or until toasted. Rub 1 side of each bread slice with cut sides of garlic clove halves. Repeat procedure with remaining bread and garlic. Spoon about 2 tablespoons mushroom mixture over each bread slice, and top with about 2 teaspoons cheese.


Any combination of mushrooms will work--but the more varieties you use, the more memorable this appetizer will be. Try mixing exotic varieties with common ones for layered flavors. Prepare the topping up to a day in advance; reheat or serve at room temperature over toasted bread.

Michol Negrin,

Cooking Light

May 2004
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