I absolutely adore simple, classic Tomato Bruschetta and make it often when tomatoes are in season. Since they are ‘almost’ in season here but not quite yet, I decided to go another direction.
If you love mushrooms, you will flip for this recipe. It is simple, has great flavor, serves a whole group and is only 1 Point Plus PER PIECE.
These delicious little bites were gone in no time and made the perfect light appetizer this past Saturday night!
I am really looking forward to drooling over the Bruschetta recipes the other Food Matters Project members made this week – join me here.
- I used a mix of Shitake, White Button and Crimini but any mushrooms will do!
- 20 ounces mixed mushrooms, cleaned and thickly sliced
- 2 tablespoons finely chopped parsley
- 3 cloves garlic, finely chopped
- 1 French Baguette (approx 10 to 11 ounces), cut into 30 thin slices
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt + plus more for sprinkling
- freshly ground black pepper to taste
- 1 tablespoon Butter (or Earth Balance)
- pinch crushed red pepper flakes
- 2 teaspoons grated Parmesan cheese (plus more for serving)
- squeeze lemon juice
- Clean mushrooms and trim stems. (If using Shitake, only use caps.) Slice mushrooms into thick slices.
- Smash and finely chop garlic and parsley. Slice bread into 30 thin slices (about ½” thick).
- Preheat oven to 400F. Adjust rack to highest position. Take a baking sheet and spread sliced baguettes out in one layer. Use an olive oil mister to gently spray each slice (flip and spray other side as well) and lightly sprinkle with kosher salt and freshly ground black pepper.
- Toast in oven until just brown, flip over and toast other side (a couple minutes per side).
- Heat large saute pan over medium high heat. Add 1 tablespoon of olive oil and sliced mushrooms. Cook mushrooms 10 minutes over medium high heat, stirring occasionally.
- Drain liquid from mushrooms.
- Toss Earth Balance (or Butter) into saute pan along with garlic. Cook 20 to 30 seconds, stirring. Add mushrooms back along with ½ teaspoon kosher salt, freshly ground black pepper, pinch red pepper flakes and 2 teaspoons parmesan cheese. Cook one more minute, remove from heat and give a squeeze of lemon juice.
- Spoon mushroom mixture onto toasted bread, top with a sprinkle of parmesan cheese, some more freshly ground black pepper (to taste) and drizzle the remaining tablespoon of olive oil. Serve and Enjoy!