Mushroom bruschetta is a delicious meatless appetizer or even a lunch.
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.