Creamy Mushroom Bruschetta

Total Time

Prep: 15 min. Cook: 30 min.

Makes

28 appetizers

Mushrooms—button, portobello and shiitake—plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta. —Amy Chase, Vanderhoof, British Columbia
Creamy Mushroom Bruschetta Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

  1. 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.
  2. 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.
  3. 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.

Recommended Video