Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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This wild mushroom bruschetta calls for topping slices of toasted country bread with cooked, chopped wild mushrooms and shavings of Parmigiano-Reggiano cheese.

Michol Negrin
Recipe by Cooking Light May 2004

Gallery

Credit: Randy Mayor; Cindy Manning Barr

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

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.

Nutrition Facts

133 calories; calories from fat 28%; fat 4.2g; saturated fat 1.7g; mono fat 1.3g; poly fat 0.2g; protein 8g; carbohydrates 18.2g; fiber 2.5g; cholesterol 6mg; iron 1.5mg; sodium 493mg; calcium 136mg.
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