Try this mushroom bruschetta recipe for a wonderful appetizer before a pasta meal. It’s great paired with a glass of Chianti. Feel free to add your own touches.
Preparation Details
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 12
Ingredients
- 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
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Arrange bread slices on a baking sheet in a single layer.
- Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
- Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
- While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
- Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
- Return to the oven and broil until heated through and cheese has melted, about 5 minutes.
