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Creamy Mushroom Bruschetta

 Creamy Mushroom Bruschetta
Mushroom—button, portobello and shiitake—plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta.—Amy Chase, Vanderhoof, British Columbia
28 ServingsPrep: 15 min. Cook: 30 min.

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 tablespoonful on each toast. Serve

2 of 2

Creamy Mushroom Bruschetta (continued)

Directions (continued)

  • immediately. Yield: 28 appetizers.
Nutritional Facts: 1 appetizer equals 94 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 104 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.