Portabella Mushroom Bruschetta
Elevate your appetizer game with this irresistible Portabella Mushroom Bruschetta, a vibrant twist on the classic Italian favorite. This recipe combines earthy, finely diced portabella mushrooms with juicy cherry tomatoes, fragrant fresh basil, and zesty garlic, all tossed in a harmonious blend of extra-virgin olive oil and balsamic vinegar. Served atop golden, oven-toasted slices of French baguette and finished with a sprinkle of Parmesan cheese, each bite is a perfect balance of textures and bold flavors. Ready in just 35 minutes with simple, wholesome ingredients, this easy yet elegant dish is perfect as a party appetizer, snack, or side. Serve warm for a cheesy, mouthwatering treat that will keep everyone coming back for more!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 large caps Portabella mushrooms
- 1.5 cups Cherry tomatoes
- 0.25 cups Fresh basil leaves
- 2 large Garlic cloves
- 4 tablespoons Extra-virgin olive oil
- 2 teaspoons Balsamic vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 loaf French baguette
- 0.5 cups Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Clean the portabella mushroom caps with a damp paper towel to remove any dirt, then finely dice them.
Dice the cherry tomatoes into small pieces and place them in a medium mixing bowl.
Chop the fresh basil leaves and mince the garlic cloves. Add both to the mixing bowl with the tomatoes.
Add the diced portabella mushrooms to the bowl with the tomatoes. Drizzle in 2 tablespoons of extra-virgin olive oil and the balsamic vinegar. Season with salt and black pepper, and toss to combine. Set aside for the flavors to meld.
Slice the French baguette diagonally into 1/2-inch thick slices. Arrange the slices in a single layer on a baking sheet.
Brush each baguette slice with the remaining 2 tablespoons of olive oil. Place the baking sheet in the oven and toast for 5-7 minutes, or until the bread is golden and crisp.
Remove the baguette slices from the oven, and let them cool slightly.
Spoon the tomato and mushroom mixture onto each baguette slice. Sprinkle the tops with grated Parmesan cheese.
Optionally, place the assembled bruschetta back in the oven for 2-3 minutes until the cheese begins to melt.
Serve immediately, garnished with more fresh basil if desired.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 286 mg | 6% | |
*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.
