MUSHROOM BRUSCHETTA
This recipe comes from "Recipes from the Farm" brochure I picked up at Whole Foods Market. The recipe was given by Organic Mechanics Farm in Red Lion, Pennsylvania. I havent tried it looks different than most bruschettas and worth a try.
Provided by jennifer in new jer
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350 degrees.
- slice bread on bias into 1 inch slices.
- brush with olive oil.
- sprinkle with basil or oregeno if using.
- bake for 7 minutes or until golden.
- . in a large saute pan, saute onions in oil until caramelized; about 20 minute.
- add garlic and saute until translucent.
- add mushrooms and cook for 3-5 minutes.
- finish with roasted red peppers, red wine, tomato sauce, salt and pepper to taste.
- spoon mixture onto bread and garnish with parmesean cheese.
Nutrition Facts : Calories 286.2, Fat 12.7, SaturatedFat 2.5, Cholesterol 3.7, Sodium 547, Carbohydrate 34, Fiber 3.5, Sugar 3.1, Protein 8.5
BRUSCHETTA BAR TO GO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 10 servings
Number Of Ingredients 29
Steps:
- For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
- For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
- For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
- For the roasted asparagus: Preheat the oven to 450 degrees F.
- Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl.
- For the bruschetta: Heat a grill pan over medium-high heat.
- Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
- Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.
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.
CREAMY MUSHROOM BRUSCHETTA
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
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 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.
CREAMY MUSHROOM BRUSCHETTA
Says everything on the title. Quick and simple.
Provided by veggiehedgie
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry mushrooms in butter until tender and set aside in a sieve or collander to drain out the mushroom's natural water.
- Preheat Grill. Slice Ciabatta into 10 Slices and put in grill.
- Fry onion in butter until tender then add double cream, parsely and pepper. Turn Ciabbatta slices over.
- Add mushrooms once cream has thickened then take off the heat. Take Ciabatta out grill and put 5 slices on each plate.
- Top with mushroom mix and season to taste. Put a little vinegar over your plate of food and enjoy.
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
MARINATED MUSHROOM BRUSCHETTA
These go wonderfully with cocktails and they're fun to make on your grill when you have guests over for a BBQ. I found this in a pamphlet I received while looking at Weber grills (I ended up buying one and I love it). Prep and Cook times don't reflect the 1-2 hour marinating time.
Provided by Hey Jude
Categories Breads
Time 52m
Yield 20 slices
Number Of Ingredients 12
Steps:
- Place the mushrooms in a large, plastic resealable bag.
- In a bowl, mix the wine, olive oil, garlic, rosemary, salt and pepper; pour over the mushrooms, press the air out of the bag and seal tightly; turn the bag to distribute the ingredients; let marinate at room temperature for 1-2 hours, turning the bag occasionally.
- Grill the bell peppers over direct medium heat until they are black and blistered all over, 12-15 minutes, turning occasionally; place the peppers in a medium bowl and cover with plastic to trap the steam; set aside for at least 10 minutes, then peel the skins from the peppers and discard the stems and seeds.
- Drain excess marinade from the mushrooms and grill them over direct medium heat until tender, 8-10 minutes, turning occasionally; lightly brush or spray the slices of bread on both sides with olive oil; grill until lightly toasted, 1-2 minutes, turning once halfway through grilling time.
- Put the pine nuts in a medium pan over medium heat and cook until lightly toasted, 5-10 minutes, shaking the pan occasionally.
- Very finely chop the bell peppers, mushrooms, and pine nuts and combine all of them in a medium bowl; add the basil and stir, taste and add salt and pepper if necessary.
- Spread a very thin layer of goat cheese on one side of each slice of toasted bread; arrange about 1 tablespoon of mushroom mixture on top of each; serve at room temperature.
Nutrition Facts : Calories 253.9, Fat 6.8, SaturatedFat 1.9, Cholesterol 4.5, Sodium 417.7, Carbohydrate 38.3, Fiber 2.2, Sugar 2.7, Protein 9.4
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