Wild Mushroom Bruschetta

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.

Yield: 6 servings (serving size: 2 topped bruschetta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 28%
  • Fat: 4.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 8g
  • Carbohydrate: 18.2g
  • Fiber: 2.5g
  • Cholesterol: 6mg
  • Iron: 1.5mg
  • Sodium: 493mg
  • Calcium: 136mg

Ingredients

  • 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

Preparation

  1. Mince 2 garlic cloves. Cut remaining clove in half; set aside.
  2. 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.
  3. 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.
Note:

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.

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