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Mushroom and Tomato Bruschetta

Mushroom and Tomato Bruschetta

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Delray

Delray

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 642 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
  3. 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.
  4. 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.
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Reviews

user
10

user

2/17/2013

love this receipe,my friends and i ate it all up, i know there was one other reviewer, i want to him or her use less pepper, or more to your likeing, this is what is fun about this type of appitizer

Debbie
5

Debbie

4/15/2013

What I also do is put some fresh basil in the tomatoe mixture. Delish. Thank you

kellieann
5

kellieann

7/15/2012

This was ok but there was way too much pepper for our taste.

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