Wild Mushroom and Basil Pesto Bruschetta
Elevate your appetizer game with this Wild Mushroom and Basil Pesto Bruschetta, a harmonious blend of earthy flavors and vibrant freshness. Featuring sautéed wild mushrooms like cremini, shiitake, or oyster, paired with a homemade basil pesto made from fresh basil, toasted pine nuts, and Parmesan cheese, this recipe delivers gourmet flair in every bite. Crisp, golden slices of buttered baguette serve as the perfect base, while a finishing touch of grated Parmesan adds irresistible flavor and texture. Ready in under 40 minutes, this versatile dish is ideal for parties, gatherings, or as a savory snack. Bursting with rustic charm, this bruschetta is a must-try for mushroom lovers and fans of Italian cuisine alike.
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Recipe Information
Ingredients
- 300 grams Wild mushrooms (such as cremini, shiitake, or oyster)
- 2 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Fresh basil leaves
- 50 grams Grated Parmesan cheese
- 2 tablespoons Pine nuts, toasted
- 1 tablespoon Lemon juice
- 1 loaf French baguette
- 2 tablespoons Butter
- 20 grams Additional Parmesan cheese for garnish
Instructions
Preheat your oven to 375°F (190°C).
Clean the wild mushrooms using a damp paper towel to remove any dirt. Slice them into thin, even pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms into the skillet. Cook for 7-10 minutes until the mushrooms are tender and golden, stirring occasionally. Season with salt and black pepper. Set aside.
To make the basil pesto, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, lemon juice, and 2 tablespoons of olive oil in a food processor. Blend until smooth. Adjust the seasoning with a pinch of salt and set aside.
Slice the baguette into 1/2-inch thick slices. Brush each slice with melted butter on both sides and arrange on a baking sheet.
Toast the baguette slices in the preheated oven for 7-8 minutes, flipping halfway through, until they are crisp and golden brown.
Once the bread is toasted, spread a thin layer of basil pesto on each slice.
Top the bruschetta with a generous spoonful of the sautéed wild mushrooms.
Garnish with a sprinkle of grated Parmesan cheese and serve immediately.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 7.9 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 930 mg | 72% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1629 mg | 35% | |
*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.
