Mushroom on Italian Bread Appetizer
Elevate your appetizer game with this irresistibly savory Mushroom on Italian Bread Appetizer, a crowd-pleaser perfect for any gathering. Delightfully crisp slices of Italian bread are brushed with olive oil and toasted to perfection, creating the ideal base for a flavorful topping. Thinly sliced button mushrooms are sautéed with aromatic garlic, fresh thyme, and a touch of white wine for layers of rich, earthy goodness. Finished with a sprinkle of parsley and grated Parmesan cheese, this easy-to-make starter is both elegant and comforting. Whether served warm at a dinner party or enjoyed as a snack, this recipe combines rustic charm with bold flavors that your guests won’t be able to resist. Keywords: mushroom appetizer, Italian bread recipes, easy party snacks, savory mushroom toast.
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Recipe Information
Ingredients
- 1 piece Italian bread (baguette or loaf)
- 3 tablespoons Olive oil
- 400 grams Button mushrooms (thinly sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons White wine (optional)
- 1 tablespoon Fresh parsley (chopped)
- 30 grams Parmesan cheese (grated)
Instructions
Preheat your oven to 375°F (190°C).
Slice the Italian bread into approximately 1/2-inch thick slices. You should aim for about 12 slices.
Line a baking sheet with parchment paper and place the bread slices on it. Drizzle 2 tablespoons of olive oil evenly over the bread slices, brushing to ensure full coverage.
Bake the bread for 6-8 minutes, or until crispy and golden. Remove from the oven and let cool slightly.
In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil.
Add the minced garlic to the skillet and sauté for 30 seconds or until fragrant, being careful not to burn it.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the fresh thyme, salt, and pepper over the mushrooms, stirring to combine. Cook for another 2 minutes.
If using white wine, deglaze the pan by adding it to the mushrooms and cooking for another 1-2 minutes until the liquid has mostly evaporated.
Remove the skillet from heat and stir in the chopped parsley.
To assemble the appetizer, spread the sautéed mushrooms evenly over the toasted bread slices.
Top each slice with a sprinkle of grated Parmesan cheese.
Serve immediately while warm and enjoy!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.5 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 450 mg | 35% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
