Portabella Mushroom and Dried Tomato Bruschetta
Elevate your appetizer game with this flavorful Portabella Mushroom and Dried Tomato Bruschetta recipe! Featuring golden-toasted slices of French baguette topped with a savory medley of sautéed portabella mushrooms, sun-dried tomatoes, and fresh basil, this dish is a delightful combination of textures and bold Mediterranean flavors. A touch of balsamic vinegar adds tangy depth, while optional Parmesan cheese provides a luscious, salty finish. Ready in just 25 minutes, this easy yet elegant appetizer is perfect for dinner parties, casual gatherings, or as a sophisticated starter for a cozy night in. Bursting with umami goodness and fresh, aromatic ingredients, this bruschetta is guaranteed to impress every palate at the table.
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Recipe Information
Ingredients
- 1 whole French baguette
- 4 tablespoons Olive oil
- 2 medium Garlic cloves
- 2 large Portabella mushrooms
- 1 cup Sun-dried tomatoes
- 10 leaves Fresh basil leaves
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the French baguette into 12 even slices (about 1/2-inch thick each).
Brush both sides of each baguette slice with 2 tablespoons of olive oil.
Place the slices on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown. Set aside to cool slightly.
While the bread is toasting, finely mince the garlic cloves and set aside.
Clean the portabella mushrooms with a damp paper towel and remove the stems. Dice the mushrooms into small, bite-sized pieces.
Heat a skillet over medium heat and add the remaining 2 tablespoons of olive oil.
Add the minced garlic to the skillet and sauté for 1 minute or until fragrant.
Add the diced portabella mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until tender.
Chop the sun-dried tomatoes into small pieces and add them to the skillet along with the balsamic vinegar, salt, and black pepper. Stir well and cook for an additional 2 minutes.
Remove the skillet from heat and let the mixture cool slightly.
Finely chop the fresh basil leaves and stir them into the mushroom and tomato mixture.
Spoon the mushroom and tomato mixture evenly onto the toasted baguette slices.
If desired, sprinkle grated Parmesan cheese on top of each bruschetta.
Serve immediately and enjoy your Portabella Mushroom and Dried Tomato Bruschetta!
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3476 mg | 151% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 31.7 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 869 mg | 67% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3223 mg | 69% | |
*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.
