Mushroom Bruschetta
Browse the recipe Mushroom Bruschetta
Mushroom Bruschetta
Prep and Cook Time 23 minutes
YIELD Makes 2 servings
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INGREDIENTS
| 2 | cloves garlic |
| 1/2 | cup chopped fresh mushrooms |
| 2 | tablespoons chopped red bell pepper |
| 1 | green onion, thinly sliced |
| 1 | tablespoon grated Parmesan cheese, divided |
| 1 | tablespoon olive or canola oil |
| 1/2 | teaspoon lemon juice |
| 1/4 | teaspoon dried tarragon |
| 1/4 | teaspoon dried thyme |
| Salt and black pepper (optional) | |
| 6 | slices French bread (1/2 inch thick) |
PREPARATION:
- Preheat broiler. Peel garlic cloves. Mince one garlic; cut remaining clove in half.
- Combine mushrooms, bell pepper, green onion, minced garlic, 1-1/2 teaspoons Parmesan cheese, oil, lemon juice, tarragon and thyme in small bowl. Season with salt and black pepper.
- Arrange bread slices on ungreased baking sheet. Broil 4 inches from heat 2 to 3 minutes per side or until lightly browned.
- Remove baking sheet from broiler; rub tops of bread with cut sides of reserved garlic. Spoon about 1 tablespoon mushroom mixture onto each bread slice; sprinkle with remaining 1-1/2 teaspoons Parmesan cheese. Broil 1 to 2 minutes or until cheese is melted. Serve warm.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 bruschetta |
| Sodium | 166 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 14 g |
| Cholesterol | 1 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 28 % |
| Calories | 96 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Starch | 1 |