Mushroom Bruschetta

This mushroom bruschetta (pronounced brew-sket-ta) makes for a perfect party canapé with an impressive amount of flavor packed into every bite-sized toast. That’s because each garlicky crostini is topped with a mixture of caramelized scallions and savory mushrooms glazed with balsamic vinegar. Because it uses so few ingredients, its important to use the best ones that you can find, including the mushrooms, olive oil and balsamic vinegar.

 

Mushroom bruschetta on a gray plate with fresh herbs and bread slices.

Servings:

Calories per Serving:

Prep Time:

Cook Time:

Total Time:

Ingredients

  • 1 small baguette, thinly sliced (about 24 slices)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • 2 scallions (37 grams / 1.3 ounces), minced
  • 100 grams (3.5 ounces) Maitake mushrooms, cleaned and shredded
  • 100 grams (3.5 ounces) Shiitake mushrooms, cleaned, stems removed and sliced
  • 100 grams (3.5 ounces) Shimeji mushrooms, root end trimmed and separated
  • 1 teaspoon fresh thyme leaves
  • salt and pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced flat-leaf parsley

Instructions

  1. Put the oven rack in the middle position and preheat to 350 degrees F (170 C).
  2. Put 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.
  3. Place the bread on a baking sheet and bake until the crostini is golden brown and crisp (6-7 minutes).
  4. When the crostini is done, remove the pan from the oven and give each piece a swipe with the clove of garlic.
  5. In a medium-sized sauté pan, add 2 tablespoons of olive oil and the minced scallions. Sauté until the scallions are golden brown and caramelized.
  6. Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
  7. Season with salt and pepper to taste and then add the balsamic vinegar. Toss the mushrooms to glaze evenly.
  8. Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly. Let the mushrooms cool to room temperature.
  9. When you’re ready to serve the bruschetta, top each slice of crostini with the mushroom mixture.

Leave a Comment





Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.