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Creamy Mushroom Bruschetta

Mushrooms—button, portobello and shiitake—plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta. —Amy Chase, Vanderhoof, British Columbia
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    28 appetizers

Ingredients

  • 1-1/2 cups sliced fresh mushrooms
  • 1-1/2 cups sliced baby portobello mushrooms
  • 1 cup sliced fresh shiitake mushrooms
  • 3/4 cup chopped onion
  • 2 tablespoons olive oil
  • 1 cup heavy whipping cream
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 28 slices French bread baguette (1/2 inch thick)
  • 1 garlic clove, peeled and halved
  • 1 tablespoon each minced fresh basil, parsley and thyme

Directions

  • In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally.
  • Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic.
  • Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.
Nutrition Facts
1 appetizer: 94 calories, 5g fat (2g saturated fat), 12mg cholesterol, 104mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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