Cold Mushroom Bruschetta recipe

All Recipes Appetizers and Snacks Vegetable Mushrooms

Ingredients

1 (8 ounce) package portobello mushrooms, finely chopped
2 small Roma tomatoes, finely chopped
1 small shallot, finely chopped
2 tablespoons olive oil, divided, or more to taste
3 cloves garlic, minced
sea salt and ground black pepper to taste
1 French baguette, sliced into 1/2-inch rounds

Nutrition Info

55.3 calories
carbohydrate: 8.9 g
cholesterol: : -
fat: 1.4 g
fiber: 0.5 g
protein: 2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 106.4 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine mushrooms, tomatoes, shallot, 1 tablespoon olive oil, and garlic in a bowl. Season with salt and pepper. Chill mixture for at least 2 hours.

  2. Preheat the oven to 425 degrees F (220 degrees C).

  3. Brush baguette slices with remaining olive oil. Arrange slices on a baking sheet.

  4. Bake in the preheated oven until golden brown and crisp, 5 to 10 minutes.

  5. Spread mushroom mixture over the baguette slices. Serve slightly chilled or at room temperature.

Recipe Yield

24 slices

Recipe Note

A slight twist on a traditional recipe, this mushroom bruschetta is sure to be a hit whether entertaining or as a side for a nice Italian meal.

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