PORTABELLA MUSHROOM BRUSCHETTA
This is a Bruschetta with a change of pace from the everyday.It really is worth making. You can prepare the mushrooms and tomato relish ahead of time and reheat the mushrooms just before serving.
Provided by Sageca
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toast bread in 350°F oven until golden brown, about 5 minutes.
- Rub lightly with garlic clove while still warm.
- Coarsely chop the mushrooms .
- In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add shallots and garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Remove skillet from heat. Keep mushrooms warm, covered.
- This can be made ahead,refrigerated and reheated at serving time.
- Tomato Relish:.
- Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
- Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.
Nutrition Facts : Calories 262.1, Fat 17.1, SaturatedFat 3.6, Cholesterol 7.3, Sodium 269.9, Carbohydrate 19.6, Fiber 3.2, Sugar 5.9, Protein 8.6
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DJ DEE MUSIC
[email protected]I'll definitely be making this again.
Biggie Demberere
[email protected]This is a delicious and easy recipe.
Berlin Amir
[email protected]I'm not a big fan of mushrooms, but I loved this recipe.
RAFSAN MAHMUD
[email protected]My family loved it.
Selome Somi
[email protected]This is a great recipe for a party.
Mariom Islam
[email protected]I'll be making this again.
Mohammad Akram Bhatti
[email protected]So good!
Farah Syed
[email protected]Definitely a keeper!
Amreb Prosay
[email protected]Yum!
Carlos Del Valle
[email protected]This is a delicious and easy recipe. I love that I can use leftover mushrooms. The bruschetta is always a hit with my friends.
Cris Rafael
[email protected]I'm not a big fan of mushrooms, but I loved this recipe! The mushrooms were cooked perfectly and the goat cheese added a nice tang. I will definitely be making this again.
M R jani
[email protected]This is a great recipe for a quick and easy meal. I love that I can use leftover mushrooms and goat cheese. The bruschetta is always a hit with my family.
MD ARIF HOSSAIN
[email protected]I made this for a party and it was a huge hit! Everyone loved the crispy mushrooms and the tangy goat cheese. I will definitely be making this again.
Lovely Lynch
[email protected]Yum! This is a great recipe for a healthy and flavorful snack or appetizer. I love the combination of mushrooms, goat cheese, and balsamic vinegar.
Victor Oloyede
[email protected]This recipe is a keeper! I've tried a few different portabella mushroom bruschetta recipes, but this one is by far the best. The mushrooms are perfectly cooked and the flavors are amazing.
Emon Runa
[email protected]Delicious! I made this for dinner last night and my family loved it. The mushrooms were cooked perfectly and the bruschetta was crispy and flavorful. I will definitely be making this again.
Atik Islam sagor
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The mushrooms are so flavorful and juicy, and the goat cheese adds a nice tang. I usually serve it with a side of roasted vegetables.
Pritam Chaudhary
[email protected]This is a great recipe for a quick and easy appetizer or snack. I used some leftover roasted mushrooms and they worked perfectly. The bruschetta was a hit at my party!
Faizan Momand
[email protected]Amazing recipe! The combination of flavors is just perfect. I especially loved the crispy mushrooms and the tangy goat cheese. Will definitely make it again!