Artichoke & Mushroom Bruschetta Recipe

Recipe By Slurrp

Artichoke & Mushroom Bruschetta is a delicious and savory appetizer that combines the earthy flavors of mushrooms with the tanginess of artichokes. The mushrooms are sautéed until golden brown and then mixed with artichoke hearts, garlic, and herbs. The mixture is then spread onto toasted baguette slices and topped with grated Parmesan cheese. This bruschetta is perfect for entertaining or as a light lunch option.

4.7
25 Rating -
Rate
Vegdiet
16minstotal
10minsPrep
6minsCook
16m.total
10m.Prep
6m.Cook
Artichoke & Mushroom Bruschetta
plan
Bookmark

ingredients serve

Ingredients for Artichoke & Mushroom Bruschetta Recipe

  • 0.08 Baguette
  • 0.17 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 0.67 ounce Mushrooms, Sliced
  • 0.17 cloves Cloves Garlic, Minced
  • 0.08 cup Canned Artichoke Hearts, Drained And Chopped
  • 0.08 teaspoon Fresh Thyme Leaves
  • as per your need Grated Parmesan Cheese, For Topping

Directions: Artichoke & Mushroom Bruschetta Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Slice the baguette into 1/2-inch thick slices and arrange them on a baking sheet.
  • STEP 3.Brush the bread slices with olive oil and sprinkle with salt and pepper.
  • STEP 4.Bake in the preheated oven for about 10 minutes, or until the bread is toasted and crispy.
  • STEP 5.In a large skillet, heat olive oil over medium heat.
  • STEP 6.Add the mushrooms and cook until golden brown, about 5-7 minutes.
  • STEP 7.Add the garlic and cook for an additional minute.
  • STEP 8.Stir in the artichoke hearts, thyme, salt, and pepper. Cook for another 2-3 minutes.
  • STEP 9.Remove from heat and let the mixture cool slightly.
  • STEP 10.Spread the artichoke and mushroom mixture onto the toasted baguette slices.
  • STEP 11.Sprinkle grated Parmesan cheese over the top.
  • STEP 12.Serve immediately as an appetizer or light lunch.

Cooking Tips

  • You can use any type of mushrooms for this recipe, such as cremini, button, or shiitake.
  • If you prefer a stronger garlic flavor, you can add more cloves.
  • Feel free to add other herbs or spices to the mushroom mixture, such as rosemary or red pepper flakes, for extra flavor.
  • To make this recipe vegan, omit the Parmesan cheese or use a vegan alternative.

Storage and Serving

  • This bruschetta is best served immediately after assembling to maintain the crispiness of the bread.
  • If you have leftovers, store the artichoke and mushroom mixture separately from the toasted bread slices.
  • Reheat the bread slices in the oven or toaster before serving again.
  • The artichoke and mushroom mixture can be refrigerated in an airtight container for up to 3 days.
Nutrition
value
18
calories per serving
1 g Fat< 1 g Protein1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    < 1g
  • Carbs
    1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    1g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    5mg
  • Iron
    < 1mg
  • Vitamin A
    123mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    5mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    5mcg
  • Magnesium
    5mg
  • Manganese
    < 1mg
  • Phosphorus
    20mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp