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"Wonderful for an appetizer before a pasta meal and great paired with a glass of Chianti. Feel free to add your own touches to taste!" — Delray
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1 loaf Italian bread, cut into 3/4-inch thick slices
1/2 cup olive oil
1/2 pound diced fresh mushrooms
5 green onions, minced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh parsley
3 large tomatoes, diced
1 teaspoon balsamic vinegar
2 cups shredded mozzarella cheese
love this receipe,my friends and i ate it all up, i know there was one other reviewer, i want to him or her use less pepper, or more to your likeing, this is what is fun about this type of appitizer
What I also do is put some fresh basil in the tomatoe mixture. Delish. Thank you
4 Ratings
This was ok but there was way too much pepper for our taste.
This strays pretty far from a traditional bruschetta. Add the tomatoes to step 3 and you will essentially have a pizza sauce - bruschetta toppings are not cooked and the garlic is rubbed onto the toasted bread and not a "topping" per se. It really seems to be pizza except toasted bread is used for the crust. If you ask your taste buds, I think you will find them saying "pizza."
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Tomato Bruschetta
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 296 Calories from Fat: 127
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