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!

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Prep Time 10

Cook Time 10

Course Appetizer, Main Course, Snack

Servings

Calories 464 kcal

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!