Mushroom And Tomato Bruschetta Recipes

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MUSHROOM AND TOMATO BRUSCHETTA



Mushroom and Tomato Bruschetta image

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

1 loaf Italian bread, cut into 3/4-inch thick slices
½ cup olive oil
½ pound diced fresh mushrooms
5 green onions, minced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh parsley
3 large tomatoes, diced
1 teaspoon balsamic vinegar
2 cups shredded mozzarella cheese

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

PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA



Portabella Mushroom and Dried Tomato Bruschetta image

Categories     Mushroom     Tomato     Appetizer     Vegetarian     Quick & Easy     Spring     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a first course

Number Of Ingredients 7

1/4 cup dried tomatoes
1 cup water
1 teaspoon balsamic vinegar
2 portabella mushroom caps (about 3/4 pound)
2 garlic cloves
3 tablespoons olive oil
2 slices crusty Italian bread

Steps:

  • In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
  • Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
  • Toast bread and spread with tomato purée. Top purée with mushrooms.

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