MUSHROOM SOURDOUGH BRUSCHETTAS
Steps:
- Preheat the oven to 200ºC/gas 6.
- Place the portobello mushrooms on a baking tray, drizzle with 1 tablespoon of oil, crush and scatter over 1 clove of garlic and dot on half of the butter.
- Roast in the oven for 10 minutes, or until juicy.
- Heat a griddle pan over a high heat and chargrill the bread until you have deep golden grill-mark lines.
- Tear the wild mushrooms, peel and crush the remaining clove of garlic, then add to a frying pan over a medium-high heat with the remaining butter.
- Fry for 3 minutes, or until the mushrooms are cooked. Take off the heat and stir through the hollandaise.
- Top each toast with a roasted portobello and a spoonful of the wild mushrooms. Serve with a scattering of roughly chopped tarragon and a crack of black pepper.
Nutrition Facts : Calories 363 calories, Fat 27.7 g fat, SaturatedFat 13 g saturated fat, Protein 7.3 g protein, Carbohydrate 21.2 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
MUSHROOM AND OLIVE BRUSCHETTA
I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. -Lynne German, Woodland Hills, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes., Top with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions. Freeze option: Cover and freeze unbaked topped baguette slices on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake baguette slices on ungreased baking sheets in a preheated 400° oven until heated through, 8-10 minutes.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM OLIVE BRUSCHETTA
After experimenting with different ingredients and flavor combinations, I came up with this variation on traditional tomato-based bruschetta. I've also used this recipe as a stuffing for chicken breast, and sometimes will add a little feta cheese. You can make it ahead of time and keep it in the refrigerator, but be sure to bring it to room temperature before serving-that's how it tastes best! -Colleen Blasetti, Palm Coast, Florida
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper., Place bread slices on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-9 minutes. With a slotted spoon, top each slice with 1 tablespoon mushroom mixture.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 127mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM-OLIVE BRUSCHETTA
Make a two-step Italian "app" in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- In food processor, mix mushrooms, olives, capers and garlic. Cover; process using quick on-and-off pulses until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).
- Spread mushroom mixture on toasted bread. Cut slices in half.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 290 mg, Sugar 3 g, TransFat 0 g
HERB MUSHROOM BRUSCHETTA RECIPE
The Herb Mushroom Bruschetta Recipe is a simple, quick and yet delicious appetizer that you can make for a weeknight dinner or parties. Bruschetta is an appetizer that does frequent rounds at parties hosted by me. It is essentially toasted baguette with olive oil, cherry tomatoes, cheese and basil. Very often, I give it my own personal twist; like vegetables with mushroom being the favorite. Here's my version of a herb infused mushroom topping served on a warm slice of baguette. Serve Herb Mushroom Bruschetta along with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner. Other recipes you can try are: Creamy Cheese Mushroom Bruschetta Recipe Bruschetta with Olives & Raisins Black Eyed Bean and Lemon Bruschetta Recipe
Provided by Shyma Menon
Time 30m
Yield Makes: 6 Bruschettas
Number Of Ingredients 7
Steps:
- To begin the Herb Mushroom Bruschetta Recipe, let's start with making the topping for the bruschetta.
- Blitz together mint, garlic, salt, pepper and olive oil in a food processor until a coarse texture of the herbs is achieved. Alternatively, you can mince the mint and garlic with a sharp knife and a chopping board.
- To prepare the mushrooms, heat a tablespoon of olive oil in a pan. Saute the cleaned and sliced mushroom until all the moisture has evaporated and the mushroom is dry.
- At this point, we will add the coarsely ground mint-garlic mixture along with a tablespoon of freshly squeezed lime juice. Continue to cook for a minute and turn off the heat.
- To toast the baguette, slice the baguette and brush both the sides with olive oil. Bake the slices in a preheated 180 C oven for 10 minutes or until the baguette is golden brown and lightly crisp. We can also toast the baguette slice on a pan on medium heat until it turns brown and crisp.
- For the final assembly of the Herb Mushroom Bruschetta, top the baguette with the warm mushroom mixture and quartered tomatoes with an optional sprinkle of chili flakes and drizzle of olive oil.
- Serve the Herb Mushroom Bruschetta as an appetizers for your parties or with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner
MUSHROOM BRUSCHETTA CROSTINI
Add some extra heft to traditional tomato bruschetta with this savoury crostini topper. The mushrooms are grilled on the barbecue before being chopped for the bruschetta.
Categories Starters
Yield Makes 22.
Number Of Ingredients 14
Steps:
- Cut mushroom caps into ½ inch cubes. There should be about 6 cups.
- Heat canola oil in a large frypan over high heat. Add mushrooms and sauté until softened, about 3 - 4 minutes. Transfer to a heatproof bowl and cool completely.
- Using a hand blender or a mini food processor, purée parsley, lemon juice, olive oil, thyme, garlic, oregano, lemon peel, honey, red pepper flakes, salt and pepper until smooth.
- When cool enough to handle, coarsely chop mushrooms. Pour herb mixture over mushrooms and stir to combine. Refrigerate for at least 30 minutes or up to 60 minutes. Top each Crostini Toast with a generous 1 tbsp of bruschetta.
Nutrition Facts : Calories 63 calories, 4.8 g fat, 1.2 g protein, 4.5 g carbohydrate, 0.6 g fibre, 91 mg sodium
MUSHROOM AND TOMATO BRUSCHETTA
Wonderful for an appetizer before a pasta meal and great paired with a glass of Chianti. Feel free to add your own touches to taste!
Provided by Delray
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
- Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
- Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 31.9 g, Cholesterol 12.1 mg, Fat 14.1 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 642.2 mg, Sugar 2.4 g
JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA
Make and share this Jamie Oliver's Ultimate Mushroom Bruschetta recipe from Food.com.
Provided by Sharon123
Categories Spreads
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
- Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
- Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
- To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
- Now toast your bread.
- Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!
Nutrition Facts : Calories 241.5, Fat 1.9, SaturatedFat 0.4, Sodium 339.8, Carbohydrate 47, Fiber 4.3, Sugar 6.7, Protein 13.3
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.
MUSHROOM-OLIVE BRUSCHETTA
Mushrooms and olive mixture tops toasted bread slices in a tasty appetizer you can have ready in 20 minutes. From EatBetterAmerica.com
Provided by Herb-Cat
Categories Spreads
Time 20m
Yield 20 appetizers, 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix mushrooms, olives, capers and garlic in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).
- Spread mushroom mixture on toasted bread. Cut slices in half.
Nutrition Facts : Calories 221.3, Fat 4.6, SaturatedFat 0.8, Sodium 429.7, Carbohydrate 37.4, Fiber 1.9, Sugar 2.1, Protein 8
MUSHROOM BRUSCHETTA
Provided by Jean Georges Vongerichten
Categories Dairy Garlic Mushroom Appetizer Cocktail Party Vegetarian Quick & Easy Backyard BBQ Fall Poker/Game Night Engagement Party Party Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (first course) servings
Number Of Ingredients 15
Steps:
- Make mushroom syrup:
- Sauté white mushrooms, shallots, and garlic in butter in a 12-inch skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Season with salt and pepper.
- Add water, then simmer briskly, stirring occasionally, 10 minutes. Pour mixture through a sieve into a bowl, pressing on solids. Discard solids and return liquid to skillet. Boil until liquid is syrupy and measures about 1/3 cup, 6 to 8 minutes.
- Make bruschetta:
- Prepare grill for cooking or preheat broiler.
- Brush bread on both sides with 1 to 2 tablespoons oil. Grill or broil, turning occasionally, until golden. Rub both sides with cut sides of garlic clove.
- Sauté mixed mushrooms, shallots, and minced garlic in remaining 2 tablespoons oil in a large skillet over moderately high heat, stirring occasionally, until mushrooms begin to brown, 8 to 10 minutes. Stir in parsley, tarragon, zest, and salt and pepper to taste.
- Spoon mushroom mixture onto toasts and drizzle mushroom syrup on top.
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- Heat the pan over a high heat. Drop the butter in the pan and once it bubbles up add a handful of the mushrooms and cook for a minute or two. They should brown quite quickly. Move those to one side of the pan then add another handful of mushrooms. Repeat until you have added all the mushrooms.
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- Roast the pine nuts by placing them in a skillet over medium heat and tossing them as they roast for about 2-3 minutes or until golden in color. Transfer the pine nuts to a plate and let cool.
- Add 1 Tbsp butter, 1 tablespoon of olive oil and 1 shallot to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Tilt the skillet to one side, bring the onion to the raised top allowing the fat to gather at the bottom. Remove the onion to the same plate as the pine nuts and let cool
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