My mushroom Winter Bruschetta is a hearty and palatable snack that is welcomed at any hour of the day!
Thanks to ~
Cam, my husband, for making incredible homemade sourdough on the regular.
Elevated Mushrooms for their yummy pioppino mushrooms. I chose pioppinos due to their nutty flavor and firm texture which showcase perfectly here. If you haven’t yet, give them a try!
Recipe
Winter Bruschetta
My mushroom Winter Bruschetta is a hearty and palatable snack that is welcomed at any hour of the day!
Ingredients
- 8-12 oz mushrooms, diced
- 6 tablespoon butter
- 2 tablespoon shallot, diced
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon fresh parsley, roughly chopped
- 2-4 tablespoon boursin cheese, spread onto toast
- 2-4 slices of toast
Instructions
- Dice the mushrooms and shallot and roughly chop the parsley.
- Dry cook the mushrooms in a pan on medium high for 5-6 minutes, stirring occasionally.
- Lower heat to medium then add the butter, shallots and lemon juice. Saute until butter is melted (~2 min).
- Toast the bread and spread the desired amount of boursin cheese on one side.
- Spoon the mushroom blend over the cheese, garnish with chopped parsley and serve immediately.
Notes
- Cream cheese is a great sub for boursin.
- If you can’t find pioppinos I recommend chestnuts or porcini, although any gourmet mushroom will do!
Nutrition
Calories: 464kcalCarbohydrates: 20gProtein: 7gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 106mgSodium: 502mgPotassium: 618mgFiber: 2gSugar: 5gVitamin A: 1541IUVitamin C: 12mgCalcium: 77mgIron: 2mg
Tried this recipe?Let us know how it was!
