Mushroom Bruschetta

Mushroom Bruschetta

2-3 tablespoons olive oil
3 cloves garlic, minced
16 ounces button and baby portabello mushrooms, chopped
I loaf Italian bread (or French)
1-2 teaspoons balsamic vinegar
1-2 ounces Parmesan, shaved or shredded
Salt and pepper to taste
Italian seasoning to taste
Fresh Basil for garnish (optional)

Crostini: Slice bread into 1 inch slices. Arrange on cookie sheet. Drizzle with some of the olive oil and sprinkle with Italian seasoning. Place sheet in a 350 degree, preheated oven and bake until golden brown, for about 10 minutes. Be sure to keep an eye on the bread!

Mushroom Topping:In a large sautee pan, heat olive oil and add garlic. Stir garlic and sautee for a minute. Add chopped mushrooms to garlic and oil and continue to stir and sautee until tender. Salt and pepper to taste.

Arrange crostini on serving dish and top each piece with a large scoop of mushrooms. Drizzle a small amount of balsamic vinegar over each piece and a few drips on the plate for presentation. Top each piece with a few pieces of shaved Parmesan. Garnish with fresh basil and enjoy!

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