Mushroom Bruschetta
This elegant mushroom bruschetta features a rich garlicky mushroom topping piled onto crispy toasted bread for a stunning appetizer or light lunch. It is incredibly simple to prepare yet delivers bold and sophisticated flavors every time.
Crispy toasted bread topped with a savory garlic and herb mushroom mixture for a stunning appetizer.
Nutrition per serving
Ingredients
main
base
aromatics
fat
garnish
seasoning
Instructions
Toast the Bread
Brush the sourdough slices with 1 tablespoon of olive oil and place them under a hot broiler or on a grill pan for 2 minutes per side until golden and crispy. Immediately rub the cut side of the halved garlic clove across the hot toast.
Cook the Mushrooms
Heat the remaining olive oil in a skillet over high heat and add the minced garlic. Stir for 30 seconds, then add the finely chopped mushrooms and cook for 6 to 7 minutes until all moisture has evaporated and they are golden.
Season the Topping
Remove the pan from heat and stir in the balsamic vinegar and fresh parsley. Season generously with salt and black pepper, then taste and adjust the seasoning to your preference.
Assemble and Serve
Spoon the warm mushroom mixture generously over each slice of garlic-rubbed toast. Serve immediately as the toast will soften if it sits too long with the topping on it.
Substitutions
Common mistakes
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