Mushroom bruschetta is a delicious meatless appetizer or even a lunch.
This easy mushroom bruschetta recipe was made for my dinner a couple days ago. The mushrooms re simply sauteed with herbs, garlic and tomato with a Balsamic broth.
Benefits of Mushrooms
I often incorporate nutrient dense fungi into entrees as a flavorful low calorie meat extender or substitute. Here are a few reasons why.
Mushrooms are an outstanding source for Riboflavin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium, in addition to providing many other essential vitamins and minerals, they work in well with my nutritional goals.
I find mushrooms to be a flexible ingredient, that is easy to add into a wide array of appetizers, soups, sides and entrees... and of course this bruschetta.
- 3-4 large slices of crusty bread 1-1 ¼ " thick
- olive oil
- 10 oz of Crimini mushrooms also known as, baby Portabellas
- 2 tbs. butter
- 2 cloves of garlic crushed/minced
- 3-4 sprigs of thyme
- 1 tbs balsamic vinegar
- 1 tbs dry red wine
- ⅓ cup msg-free chicken or vegetable stock
- ½ a medium sized ripe tomato chopped
- salt & pepper to taste
- Baste the bread with olive oil and broil, flip once crispy and lightly browned. Remove to cool after other side is also crisped.
- Cut the mushrooms into thick slices.
- Put butter in non-stick skillet over med heat. Once melted add garlic and thyme.
- As soon as the garlic is tender, add mushrooms, saute lightly.
- Add the balsamic, wine, stock, and tomato, turn heat up to med-high. Stir until liquid is still thin, but reduced by about ⅓.
- Add Kosher salt and fresh ground black pepper to taste, then pour over the toasted bread.
- Serve as is, or top with chopped scallions or crumbled goat cheese.
I need to start cooking with mushrooms more.
Kelly @ A Girl Worth Saving says
Nom Nom! Although, you know I would eat this without the bread and add cheese 🙂
Robin Gagnon says
I would expect you to slap those shrooms over a slab o' meat ... Paleoriffic Style 🙂
Those mushrooms look delicious!
Vanessa: the queen of swag ! says
great recipe! Looks delish!
I am not a fan of mushrooms, but I have to admit this looks delicious.
I love love mushrooms!! This looks amazing, Robin!! And I love that plate!
Rachel @ Following In My Shoes says
We loooooove mushrooms around here. This sounds so good, Robin.
While I'm a HUGE fan of bruschetta, I'm not a fan of mushrooms. But this looks great!
This food looks amazing! You are constantly cooking meals I want to try.
I love mushrooms! That looks fantastic!
Shell Fruscione says
Okay I HAVE to try that! Yum!
Marcie W. says
I love mushrooms and would have never thought to incorporate them with bruschetta. Great idea!
This looks great, my husband would SSOOOO love the mushrooms.
I'm not a huge mushroom eater, but this looks so good!
Jennifer @TheRebelChick says
Yum! I love, love, love mushrooms. This would be a big hit with my husband too!
We use a lot of shitake mushrooms.
Tricia Nightowlmama says
OH Hubby loves mushrooms and I bet he'd luv this recipe
Emily @FamilyNLifeLV says
What a great twist on an old classic! Love mushrooms!
That looks so so so good. I am a huge fan of mushrooms. I actually need to pick some up 🙂
Love mushrooms! I especially like having theme at breakfast.