Portabella Pesto Bruschetta
Transform your appetizer game with this irresistible Portabella Pesto Bruschetta, a perfect blend of Italian-inspired flavors and fresh, wholesome ingredients. This recipe combines the earthiness of sautéed portabella mushrooms, the vibrant zing of cherry tomatoes, and the aromatic punch of fresh basil, all layered atop crispy, oven-toasted baguette slices. A generous swipe of rich, garlicky pesto and a sprinkle of freshly grated Parmesan cheese tie everything together for an elegant, crowd-pleasing bite. Ideal for entertaining, this bruschetta recipe is quick to prepare, taking just 30 minutes from start to finish. Whether you're hosting a dinner party or simply craving a gourmet snack, this easy-to-make dish is guaranteed to impress.
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Recipe Information
Ingredients
- 1 loaf French baguette
- 3 tablespoons Olive oil
- 2 large caps Portabella mushrooms
- 3 cloves Garlic
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Pesto sauce
- 12 Cherry tomatoes
- 6 Fresh basil leaves
- 0.25 cups Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Slice the French baguette into 1/2-inch thick slices on a slight diagonal, yielding about 12 pieces.
Brush both sides of each baguette slice with 1 tablespoon of olive oil. Arrange them on a baking sheet and bake for 8-10 minutes, flipping halfway, until golden and crisp.
While the bread toasts, clean the portabella mushrooms with a damp paper towel and remove the stems. Dice the mushroom caps into small pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the diced portabella mushrooms to the skillet. Sprinkle with salt and black pepper, and sauté for 5-7 minutes or until the mushrooms are tender and any liquid released has evaporated. Set aside.
Slice the cherry tomatoes in half and roughly chop the fresh basil leaves.
Spread approximately 2 teaspoons of pesto sauce onto each toasted baguette slice.
Top each slice with a spoonful of the sautéed portabella mushrooms, a few cherry tomato halves, and a sprinkle of chopped basil.
Finish each bruschetta with a small grating of Parmesan cheese.
Serve immediately and enjoy your flavorful Portabella Pesto Bruschetta!
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 4113 mg | 179% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 56.4 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1167 mg | 90% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6683 mg | 142% | |
*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.
