Bruschetta of mushrooms & garlic. Mushroom—button, portobello and shiitake—plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta.—Amy Chase, Vanderhoof, British Columbia. Mushrooms and thyme are a match made in heaven. With the addition of a drizzle of balsamic, this is an irresistible combination to..which includes Bruschetta of Wild Mushrooms, Herb-Scented Tuscan Pork Roast, Roasted Mushrooms pose a real dilemma in healthy cooking.
Perfect for mushroom lovers, this is a tasty appetizer or lunch. This appetizer is super simple and tasty. Cook the mushrooms while you prepare the toasted bread, and you'll be serving these up. You can have Bruschetta of mushrooms & garlic using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Bruschetta of mushrooms & garlic
- You need 1 slice of crusty rustic bread crouton rubbed with garlic.
- You need 1 dash of Balsamic dressing.
- You need 1 dash of basil oil.
- It's 1 bunch of of rocket salad dressed with virgin olive oil.
- It's 3 each of sun blushed tomato pieces.
- It's 3 medium of flat top mushrooms.
Mushroom Bruschetta: Toasted french bread, topped with sauteed mushrooms. At one point in my life my main meal consisted of a bowl of mushrooms with some honey-mustard dressing. Add mushrooms, thyme and mint and cook, stirring occasionally, until mushrooms give off juices and Remove and discard herb sprigs from mushroom mixture. Transfer bread to cutting board; top.
Bruschetta of mushrooms & garlic instructions
- Toast bread lightly in pizza oven until golden..
- Pre cook mushrooms in a little garlic oil, top bread crouton.
- Warm through & serve pin dressed plate with oils, dressings & sun blushed tomato..
- Garnish & serve as per photo.
Buy the ingredients for our Garlic mushroom bruschetta with pesto recipe from Tesco today. This ridiculously simple to make Mixed Mushroom Bruschetta, flavoured with a hint of port, is perfect for a little Australia Day entertaining or any other celebration. Full of health benefits you probably. Layer with salad leaves and cucumber; spoon the sautéed mushrooms over. Sprinkle with a little extra coarsely ground black pepper and garnish with.
