Cold Mushroom Bruschetta recipe
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- 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 caloriescarbohydrate: 8.9 gcholesterol: : -fat: 1.4 gfiber: 0.5 gprotein: 2 gsaturatedFat: 0.2 gservingSize: -sodium: 106.4 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Cold Mushroom Bruschetta
Directions
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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.
Preheat the oven to 425 degrees F (220 degrees C).
Brush baguette slices with remaining olive oil. Arrange slices on a baking sheet.
Bake in the preheated oven until golden brown and crisp, 5 to 10 minutes.
Spread mushroom mixture over the baguette slices. Serve slightly chilled or at room temperature.