This easy mushroom bruschetta recipe was made for my dinner a couple days ago. While my 5 year old has not yet cultivated a taste for mushrooms, I adore them, and often incorporate nutrient dense fungi into entrees as a flavorful low calorie meat extender or substitute . Since mushrooms are also an outstanding source for Riboflavin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium, in addition to providing many other essential vitamins and minerals, they work in well with my nutritional goals.
I find mushrooms to be a flexible ingredient, that is easy to add into a wide array of appetizers, soups, sides and entrees, but if you are a bit stumped about using the, no worries, the Mushroom Council has set up a whole Mushroom Channel to help you out. It is a fun website (mushroominfo.com) packed with tasty recipes and nutritional information about mushrooms, teamed with social media. One of the feature’s on the website that many of you will find useful is the swapability tool, which guides you toward easy ways to start adding mushrooms to your family’s diet. Be sure to follow their social media accounts too ( Facebook and Twitter). They are excellent resources as well. Personally, I particularly like their Pinterest boards.
In the meantime, here are a few quick tips from the Mushroom Council to help you add mushrooms into your daily eating. Why not try some some of them in honor of National Nutrition Month.
- Slimmer Suppers. Swap mushrooms for some of the meat in dishes like pasta sauce, burgers, tacos and meatloaf to create a healthier version of classic recipes.
- Meatless mains. Mushrooms’ hearty texture makes for a satisfying meat replacement.
- Bold breakfasts. Start your day with a dose of vitamin D – mushrooms are the only source in the produce aisle.
- Lighter lunches. Use mushrooms and meat for a filling midday meal.
- Stand-Out Sides. Sautéed mushrooms are an easy way to add flavor and nutrients including B vitamins and potassium.
- Awesome Appetizers. Get antioxidants like selenium with pre-meal mushroom morsels.
- Snack Time. At just 20 calories per cup, mushrooms are perfect for stuffing with a variety of ingredients, from herbs to cheeses. The perfect bite-size snack for the mid-day hunger craving.
*In addition, Mushroominfo.com has a full recipe database that can be referenced for mushroom inspiration.
I have one more thing to share with you before moving on to the recipe.
A Twitter Party!
Time: Wednesday, March 20th 8-9 PM EST.
Hashtag: #MushroomDish.
(RSVP link, along with more information will be added once it goes live)
The party will be about everything mushrooms, from their versatility, to their unique flavor qualities.
- 3-4 large slices of crusty bread (1-1¼ ” thick)
- olive oil
- 10 oz of Crimini mushrooms (also known as, baby Portabellas)
- 2 tbs. butter
- 2 cloves of garlic (crushed/minced)
- 3-4 sprigs of thyme
- 1 tbs balsamic vinegar
- 1 tbs dry red wine
- ⅓ cup msg-free chicken or vegetable stock
- ½ a medium sized ripe tomato (chopped)
- salt & pepper to taste
- Baste the bread with olive oil and broil, flip once crispy and lightly browned. Remove to cool after other side is also crisped.
- Cut the mushrooms into thick slices.
- Put butter in non-stick skillet over med heat. Once melted add garlic and thyme.
- As soon as the garlic is tender, add mushrooms, saute lightly.
- Add the balsamic, wine, stock, and tomato, turn heat up to med-high. Stir until liquid is still thin, but reduced by about ⅓.
- Add Kosher salt and fresh ground black pepper to taste, then pour over the toasted bread.
- Serve as is, or top with chopped scallions or crumbled goat cheese.
* This post is brought to you courtesy of the Mushroom Council. All opinions and the included recipe are my own.
I need to start cooking with mushrooms more.
Nom Nom! Although, you know I would eat this without the bread and add cheese
I would expect you to slap those shrooms over a slab o’ meat … Paleoriffic Style
Those mushrooms look delicious!
great recipe! Looks delish!
I am not a fan of mushrooms, but I have to admit this looks delicious.
I love love mushrooms!! This looks amazing, Robin!! And I love that plate!
We loooooove mushrooms around here. This sounds so good, Robin.
While I’m a HUGE fan of bruschetta, I’m not a fan of mushrooms. But this looks great!
This food looks amazing! You are constantly cooking meals I want to try.
I love mushrooms! That looks fantastic!
Okay I HAVE to try that! Yum!
I love mushrooms and would have never thought to incorporate them with bruschetta. Great idea!
That looks really good!
This looks great, my husband would SSOOOO love the mushrooms.
I’m not a huge mushroom eater, but this looks so good!
Yum! I love, love, love mushrooms. This would be a big hit with my husband too!
We use a lot of shitake mushrooms.
OH Hubby loves mushrooms and I bet he’d luv this recipe
What a great twist on an old classic! Love mushrooms!
That looks so so so good. I am a huge fan of mushrooms. I actually need to pick some up
Love mushrooms! I especially like having theme at breakfast.