Best Mushroom And Sun Dried Tomato Bruschetta Recipes

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MUSHROOM AND TOMATO BRUSCHETTA



Mushroom and Tomato Bruschetta image

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

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:

  • 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

CREAMY MUSHROOM BRUSCHETTA



Creamy Mushroom Bruschetta image

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

1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby portobello mushrooms
1 cup sliced fresh shiitake mushrooms
3/4 cup chopped onion
2 tablespoons olive oil
1 cup heavy whipping cream
2 tablespoons Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
28 slices French bread baguette (1/2 inch thick)
1 garlic clove, peeled and halved
1 tablespoon each minced fresh basil, parsley and thyme

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

GARLIC-SUN-DRIED TOMATO BRUSCHETTA



Garlic-Sun-Dried Tomato Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Cut off the top inch of 2 heads of garlic. Drizzle with olive oil, wrap in foil and roast 1 hour at 400 degrees F. Squeeze the garlic out of its skin and mash. Meanwhile, fry sage leaves in olive oil until crisp. Spread softened butter on the toast rounds. Top with the roasted garlic, sliced sun-dried tomatoes, the fried sage and sea salt.

PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA



Portabella Mushroom and Dried Tomato Bruschetta image

Categories     Mushroom     Tomato     Appetizer     Vegetarian     Quick & Easy     Spring     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a first course

Number Of Ingredients 7

1/4 cup dried tomatoes
1 cup water
1 teaspoon balsamic vinegar
2 portabella mushroom caps (about 3/4 pound)
2 garlic cloves
3 tablespoons olive oil
2 slices crusty Italian bread

Steps:

  • In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
  • Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
  • Toast bread and spread with tomato purée. Top purée with mushrooms.

SUN-DRIED TOMATO BRUSCHETTA



Sun-Dried Tomato Bruschetta image

Make and share this Sun-Dried Tomato Bruschetta recipe from Food.com.

Provided by Kristen Cooks

Categories     Breads

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

1 multigrain whole wheat baguette
1 1/4 cups boiling water
6 sun-dried tomatoes (rehydrated)
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning
1 teaspoon lemon pepper
1 split garlic clove
grated parmesan cheese

Steps:

  • Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
  • Slice and toast bread.
  • Rub both sides of each slice with split garlic clove.
  • Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
  • Place tomato mixture on each slice of bread and top with parmesan cheese.
  • Place bread on baking sheet and stick under broiler until cheese bubbles and browns.

Nutrition Facts : Calories 30.9, Fat 2.8, SaturatedFat 0.4, Sodium 51.6, Carbohydrate 1.5, Fiber 0.3, Sugar 0.9, Protein 0.4

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