Wild Mushroom Bruschetta

Yield: Makes 12 servings (serving size: 2 toasts)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 22g
  • Fiber: 1g
  • Cholesterol: 2mg
  • Iron: 1mg
  • Sodium: 295mg
  • Calcium: 38mg

Ingredients

  • 1 baguette
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces gourmet mushroom mix, roughly chopped
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons packed fresh oregano leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ounce aged pecorino cheese
  • 2 cups baby arugula

Preparation

  1. Preheat oven to 450°. Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes). Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking. Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes. Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.
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