Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Sandra Granseth
Recipe by Cooking Light April 2004

Gallery

Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 topped bruschetta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a medium bowl; set aside.

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  • 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.

  • Spoon about 1 tablespoon mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.

Nutrition Facts

145 calories; calories from fat 30%; fat 4.8g; saturated fat 2.6g; mono fat 1.5g; poly fat 0.4g; protein 6.1g; carbohydrates 19.5g; fiber 1.8g; cholesterol 10mg; iron 1.3mg; sodium 420mg; calcium 114mg.
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