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Mushroom Parmigiano bruschetta

Recipe Information

Description:
Mushroom Parmigiano bruschetta is a delicious Italian recipe usually served as a appetizer. It requires about 15 minutes of prep time and about 5 minutes of cooking time for a combined total time of 20 minutes. The overall cooking skill level is considered easy. This recipe will yield 8 servings if prepared as directed.
Servings 8
Preparation Time 15 Minutes
Cook Time 5 Minutes
Total Time 20 Minutes
Difficulty Easy
Main Ingredient Mushrooms; Tomatoes; Bread
Category Vegetables; Fruit; Rice & Grains
Meal Lunch; Dinner; Snack
Type Appetizer; Side Dish
Cuisine Italian
Cook Method Stove Top
Diet

Ingredients

  • 1/2 cup plum tomatoes, seeded and chopped

  • 2 tablespoons red wine vinegar

  • 1 teaspoon capers

  • 1/2 teaspoon sugar

  • 1/4 teaspoon red pepper flakes

  • 1/8 teaspoon salt

  • 10 thinly sliced basil leaves

  • 2 teaspoons butter

  • 1/3 cup sliced cremini mushrooms

  • 1/3 cup sliced shiitake mushrooms

  • 1/3 cup sliced portabella mushrooms

  • 1/4 cup chopped green onions

  • 1 garlic clove, minced

  • 8 (1/2-inch thick) slices French bread or baguette, toasted and cut diagonally

  • 1/4 cup shaved Parmigiano-Reggiano cheese

Directions

  • Mix the plum tomatoes, red wine vinegar, capers, sugar, red pepper, salt, and basil leaves in a large bowl.

  • Melt the butter over medium heat in a skillet and cook all mushrooms with the green onions and garlic clove, stirring for about 5 minutes or until the vegetables are soft.

  • Add the mushroom mixture to the tomato mixture in the bowl, stirring well to combine.

  • Top each bread slice with the tomato and mushroom mixture, and sprinkle with cheese before serving.

Nutrition (per serving)

  • Calories: 145 cal

  • Total fat: 5g

  • Saturated fat: 3g

  • Monounsaturated fat: 2g

  • Cholesterol: 10mg

  • Sodium: 420mg

  • Carbohydrate: 20g

  • Fiber: 2g

  • Protein: 6g