Herb Mushroom Bruschetta Recipe
A vegetarian Italian Recipes recipe with baguette, to 12 button mushrooms - cleaned and sliced, mint leaves (pudina) - half a bunch. Ready in 30 min, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin the Herb Mushroom Bruschetta Recipe, let's start with making the topping for the bruschetta
- 2
Blitz together mint, garlic, salt, pepper and olive oil in a food processor until a coarse texture of the herbs is achieved
mint leaves (pudina) - half a bunch-5 cloves garlic(4)salt and pepper - to taste - 3
Alternatively, you can mince the mint and garlic with a sharp knife and a chopping board
mint leaves (pudina) - half a bunch-5 cloves garlic(4) - 4
To prepare the mushrooms, heat a tablespoon of olive oil in a pan
to 12 button mushrooms - cleaned and sliced(10) - 5
Saute the cleaned and sliced mushroom until all the moisture has evaporated and the mushroom is dry
to 12 button mushrooms - cleaned and sliced(10) - 6
At this point, we will add the coarsely ground mint-garlic mixture along with a tablespoon of freshly squeezed lime juice
mint leaves (pudina) - half a bunch-5 cloves garlic(4) - 7
Continue to cook for a minute and turn off the heat
- 8
To toast the baguette, slice the baguette and brush both the sides with olive oil
baguette(1) - 9
Bake the slices in a preheated 180 C oven for 10 minutes or until the baguette is golden brown and lightly crisp
baguette(1) - 10
We can also toast the baguette slice on a pan on medium heat until it turns brown and crisp
baguette(1) - 11
For the final assembly of the Herb Mushroom Bruschetta, top the baguette with the warm mushroom mixture and quartered tomatoes with an optional sprinkle of chili flakes and drizzle of olive oil
baguette(1)-4 cherry tomatoes - quartered(3) - 12
Serve the Herb Mushroom Bruschetta as an appetizers for your parties or with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner
Rate this recipe
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Herb Mushroom Bruschetta Recipe
A vegetarian Italian Recipes recipe with baguette, to 12 button mushrooms - cleaned and sliced, mint leaves (pudina) - half a bunch. Ready in 30 min, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin the Herb Mushroom Bruschetta Recipe, let's start with making the topping for the bruschetta
- 2
Blitz together mint, garlic, salt, pepper and olive oil in a food processor until a coarse texture of the herbs is achieved
mint leaves (pudina) - half a bunch-5 cloves garlic(4)salt and pepper - to taste - 3
Alternatively, you can mince the mint and garlic with a sharp knife and a chopping board
mint leaves (pudina) - half a bunch-5 cloves garlic(4) - 4
To prepare the mushrooms, heat a tablespoon of olive oil in a pan
to 12 button mushrooms - cleaned and sliced(10) - 5
Saute the cleaned and sliced mushroom until all the moisture has evaporated and the mushroom is dry
to 12 button mushrooms - cleaned and sliced(10) - 6
At this point, we will add the coarsely ground mint-garlic mixture along with a tablespoon of freshly squeezed lime juice
mint leaves (pudina) - half a bunch-5 cloves garlic(4) - 7
Continue to cook for a minute and turn off the heat
- 8
To toast the baguette, slice the baguette and brush both the sides with olive oil
baguette(1) - 9
Bake the slices in a preheated 180 C oven for 10 minutes or until the baguette is golden brown and lightly crisp
baguette(1) - 10
We can also toast the baguette slice on a pan on medium heat until it turns brown and crisp
baguette(1) - 11
For the final assembly of the Herb Mushroom Bruschetta, top the baguette with the warm mushroom mixture and quartered tomatoes with an optional sprinkle of chili flakes and drizzle of olive oil
baguette(1)-4 cherry tomatoes - quartered(3) - 12
Serve the Herb Mushroom Bruschetta as an appetizers for your parties or with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner
Rate this recipe
