Mushroom Herb Bruschetta Recipes

HERB MUSHROOM BRUSCHETTA RECIPE

Steps:

• To begin the Herb Mushroom Bruschetta Recipe, let's start with making the topping for the bruschetta.
• Blitz together mint, garlic, salt, pepper and olive oil in a food processor until a coarse texture of the herbs is achieved. Alternatively, you can mince the mint and garlic with a sharp knife and a chopping board.
• To prepare the mushrooms, heat a tablespoon of olive oil in a pan. Saute the cleaned and sliced mushroom until all the moisture has evaporated and the mushroom is dry.
• At this point, we will add the coarsely ground mint-garlic mixture along with a tablespoon of freshly squeezed lime juice. Continue to cook for a minute and turn off the heat.
• To toast the baguette, slice the baguette and brush both the sides with olive oil. Bake the slices in a preheated 180 C oven for 10 minutes or until the baguette is golden brown and lightly crisp. We can also toast the baguette slice on a pan on medium heat until it turns brown and crisp.
• For the final assembly of the Herb Mushroom Bruschetta, top the baguette with the warm mushroom mixture and quartered tomatoes with an optional sprinkle of chili flakes and drizzle of olive oil.
• Serve the Herb Mushroom Bruschetta as an appetizers for your parties or with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner

CREAMY MUSHROOM BRUSCHETTA

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.

MUSHROOM & HERB BRUSCHETTA

Steps:

• Preheat the oven to 200°C, place the mushrooms on a baking tray, drizzle with olive oil and bake for 5-10 minutes, or until tender.
• In a bowl, combine the garlic, herbs, lemon juice and lemon zest, and season to taste.
• Place the mushrooms on the toast slices, drizzle the herb and lemon mixture over the mushrooms and serve.

CREAMY MUSHROOM & HERB BRUSCHETTA

Steps:

• In a large bowl combine the olive oil, sliced mushrooms, garlic, parsley, thyme and zest of the lemon and let sit for about 20-minutes. Pre-heat oven to 400 degrees Slice bread, brush with olive oil and place on a baking sheet. Bake in pre-heated oven for about 8-10 minutes or until a light golden brown. Set aside to cool. Heat a large non-stick heavy duty fry pan. On medium high heat, sauté the mushrooms mixture turning frequently, add the ¼ cup wine and continue sautéing until browned, about 8-10 minutes total. Take off heat, add the cream and season to taste with salt & pepper. Top toast with the mushroom mixture, place a slice of fresh mozzarella or brie cheese on top of mushrooms. Turn on broiler to pre-heat Place under broiler for about a minute or so, just until cheese starts to melt. Arrange on a serving platter and top with chopped parsley for garnish. Mushroom Bruschetta appetizers can be served warm or cooled to room temperature before serving.

MUSHROOM AND TOMATO BRUSCHETTA

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.

CREAMY MUSHROOM BRUSCHETTA

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 OLIVE BRUSCHETTA

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.

CLASSIC ITALIAN BRUSCHETTA WITH FRESH HERBS

Steps:

• Combine tomatoes and 1/2 cup fresh basil in a colander, sprinkle with salt and toss to coat; let drain 1 hour.
• Preheat oven to 375°F
• In a large bowl combine the drained tomato/basil mixture with the minced garlic, 1/4 cup olive oil, remaining 1/4 fresh basil, oregano and thyme.
• Let stand at room temperature 15 to 20 minutes to allow flavors to blend.
• During this time brush French bread slices lightly with the remaining olive oil.
• Toast "lightly" in the oven (just a few minutes).
• Pull out and place a small amount of tomato mixture on top of the lightly toasted French bread slices.
• Top each piece with a small amount of Mozzarella.
• Toast in the oven until cheese has melted and its golden brown.
• Serve and enjoy.