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

Time 45m

Yield 28 appetizers.

Number Of Ingredients 12

Ingredients

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