Mushroom Bruschetta
Apr 14, 2014, Updated Jul 08, 2022
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Is there anyone who doesn’t love bruschetta? It’s always a hit at our parties, especially this recipe for Mushroom Bruschetta. It’s a delicious twist on a classic appetizer. We hope you and your dinner guests love it as much as we do!
Mushroom Bruschetta
Ingredients
- 1 tbsp olive oil
- 1 tsp black pepper coarsely ground
- 2 tsp curry powder
- 1-1/2 lbs mushrooms coarsely chopped (button mushrooms recommended)
- 1 medium onion peeled and finely chopped
- 4 cloves garlic peeled
- 2 tsp oregano dried, crushed
- 2 tbsp balsamic vinegar
- 1/3 cup parsley finely chopped
- salt and pepper to taste (optional)
- 1 loaf bread Italian or French bread (16 1/2-inch thick slices)
Instructions
- Heat oil, pepper and curry powder in deep skillet over MEDIUM-HIGH heat. Add mushrooms, onion, 2 cloves minced garlic and oregano. Mix well, cover and cook 2-3 minutes. Remove lid, lower heat and continue to cook, stirring often until mushroom mixture is somewhat dry in texture.
- Remove from heat and mix in vinegar and chopped parsley. Adjust seasonings. Cool to room temperature. Toast bread until golden. While toast is still warm, rub cut garlic on one side of each slice. If desired, drizzle with olive oil. Place warm bruschetta around mushroom topping and serve immediately.
Notes
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods. Please visit Fruits & Veggies – More Matters to view additional recipes featuring fruits & vegetables.
Nutrition information is automatically calculated, so should only be used as an approximation.
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