Mushroom Brochettes Recipes

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CREAMY MUSHROOM BRUSCHETTA



Creamy Mushroom Bruschetta image

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

1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby portobello mushrooms
1 cup sliced fresh shiitake mushrooms
3/4 cup chopped onion
2 tablespoons olive oil
1 cup heavy whipping cream
2 tablespoons Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
28 slices French bread baguette (1/2 inch thick)
1 garlic clove, peeled and halved
1 tablespoon each minced fresh basil, parsley and thyme

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

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

JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA



Jamie Oliver's Ultimate Mushroom Bruschetta image

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

extra virgin olive oil
11 ounces mixed wild mushrooms, wiped clean
2 garlic cloves (1 peeled and finely chopped, the other halved)
2 sprigs fresh thyme, leaves picked
2 sprigs fresh parsley, leaves picked
1 sprig summer savory, leaves plucked (optional)
sea salt
fresh ground black pepper
1 dried red chili, crumbled
1 small pat butter
1 lemon
2 slices sourdough bread

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

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