MUSHROOM BRUSCHETTA WITH GRUYERE AND THYME
A savory, buttery, rich appetizer that's easy to make and will satisfy a crowd!
Provided by Becca Mills
Categories Appetizer
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Lay baguette slices on a large baking sheet and drizzle with olive oil. Flip the slices over, drizze again lightly, and push them around on the baking sheet to spread the olive oil. Salt and pepper one side. Bake for 5-7 minutes, flipping halfway through. Once crostini is toasted and golden, remove from oven, and preheat the oven to 525°F on broil. Top each crostini evenly with the shredded cheese. Broil on the middle rack for 3-5 minutes until cheese is melted and golden (watch carefully so it doesn't burn!).
- Meanwhile, in a large skillet, add the chopped mushrooms and cook over medium heat alone for 8-10 minutes until the liquid has evaporated (they will release a lot of water during this process). Stir the mushrooms occasionally; it's ok if some stick, it'll be scraped up later.
- Once the excess water is evaporated, add in the butter and let it melt. Then, add the shallot and cook for about two minutes, beginning to add your salt in layers. Add the garlic, red pepper flakes, black pepper, and again salt in layers, then cook for an additional 4-5 minutes, stirring as needed. Stir in the thyme, cooking for another 1-2 minutes until fragrant. Remember to taste test for desired salt levels! Remove from heat and set aside.
- Top each crostini with the mushroom mixture. Garnish with sprouts or extra thyme as desired.
Nutrition Facts : ServingSize 2 bruschetta, Calories 233 kcal, Sugar 3 g, Sodium 218 mg, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 20 g, Fiber 2 g, Protein 10 g, Cholesterol 37 mg
CREAMY MUSHROOM BRUSCHETTA
Mushrooms-button, portobello and shiitake-plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 28 appetizers.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 104mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BRUSCHETTA WITH SAUTEED MUSHROOMS
Provided by Food Network
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.
- In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
- Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.
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