2724 Ratings

Recipe Views: 10741
Nutritional Information
Nutrition information not available
Mushroom Bruschetta
  • 1 tablespoon Olive Oil
  • 1 teaspoon Coarsely Ground Pepper
  • 2 teaspoons Hot Curry Powder
  • 1 1/2 pounds Button Mushrooms, coarsely chopped
  • 1 Medium Onion, peeled and finely chopped
  • 4 Cloves Garlic, peeled
  • 2 teaspoons Dried Leaf Oregano, crushed
  • 2 tablespoons Balsamic Vinegar
  • 1/3 cup Parsley, finely chopped
  • Salt and Pepper to Taste (optional)
  • 1 Loaf or 16 1/2 Inch Thick Slices of Italian or French Bread
  • Extra Virgin Olive Oil (optional)

Add Ingredients to Shopping List

  1. Heat oil pepper and curry powder in deep skillet over Medium-High heat.
  2. Add mushrooms, onions, 2 cloves minced garlic and oregano. Mix well cover and cook 2-3 minutes.
  3. Remove lid lower heat and continue to cook stirring often until mushroom mixture is somewhat dry in texture.
  4. Remove from heat and mix in vinegar and chopped parsley. Adjust seasonings. Cool to room temperature.
  5. Toast bread until golden. While toast is still warm rub cut garlic on one side of each slice. If desired, drizzle with olive oil.
  6. Place warm bruschetta around mushroom topping and serve immediately.
Servings: 8
Notes: Each serving provides: A good source of folate and potassium.