Mushroom Parmigiano Bruschetta
Elevate your appetizer game with this irresistible Mushroom Parmigiano Bruschetta—a perfect balance of rustic flavors and gourmet flair. Sliced French baguette is toasted to golden perfection, then rubbed with garlic for an aromatic base. A savory topping of sautéed cremini mushrooms seasoned with fresh thyme and black pepper creates a rich, earthy layer, beautifully complemented by a sprinkle of nutty Parmigiano-Reggiano cheese and a touch of fresh parsley. Ready in just 30 minutes, this quick and easy bruschetta is the ideal crowd-pleaser for gatherings, casual dinners, or as a delightful snack. Serve warm and watch this classic Italian-inspired dish disappear in no time! Perfect for those searching for "easy bruschetta recipes" or "mushroom appetizers" to impress their guests.
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Recipe Information
Ingredients
- 1 loaf French baguette
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 2 cups Cremini mushrooms
- 1 tablespoon Unsalted butter
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Parmigiano-Reggiano cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the French baguette into 1/2-inch-thick slices, yielding approximately 12 pieces.
Brush each side of the bread slices lightly with 1 tablespoon of olive oil and arrange them on a baking sheet.
Toast the bread slices in the preheated oven for 8-10 minutes, flipping halfway through, until golden and crisp. Set aside.
While the bread is toasting, finely mince 2 garlic cloves and set them aside. Slice the mushrooms into thin pieces.
Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 6-8 minutes until they release their moisture and become golden brown.
Stir in the fresh thyme, salt, and black pepper. Cook for another minute, then remove the skillet from the heat.
Grate the Parmigiano-Reggiano cheese and finely chop the fresh parsley.
Rub the toasted bread slices with the remaining whole garlic clove to infuse extra flavor.
Top each bread slice with a generous spoonful of the mushroom mixture, sprinkle Parmigiano-Reggiano over the top, and garnish with fresh parsley.
Serve immediately while warm, and enjoy your Mushroom Parmigiano Bruschetta!
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 12.9 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1572 mg | 121% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2314 mg | 49% | |
*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.
