Mushroom Bruschetta is a super tasty and easy to make appetizer that’s sure to please any mushroom lover!
The Marinated and Roasted Mushrooms are quick to throw together and roast up. Take a look at the recipe here. Any mushrooms will work for this recipe. In the photos here I used some cool Asian mushrooms, but simple white button mushrooms, baby bellas, Italian mushroom, or any combination will work great!
These mushrooms are packed with umami flavor. From the mushrooms themselves, to soy sauce, balsamic vinegar, onions, and garlic. All these wonderful flavors mingle together in a great appetizer.
I used simple store-bought bread crisps (these ones are Parmesan Crisps from Just off Melrose). You could even use cheese crisps (like these ones on Amazon) instead of bread for a fun gluten-free twist.
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- 1 recipe Marinated and Roasted Mushrooms (recipe here: http://lifecurrents.dw2.net/roasted-mushrooms/ )
- toasted bread crisps
- Chopped fresh parsley
- Place roasted mushrooms in the bowl of a food processor, and pulse until coarsely chopped.
- Top toasted bread with chopped mushrooms, and garnish with chopped fresh parsley.
- Serve and enjoy!
- Calorie calculations are a rough estimate for the entire recipe, not a per serving count, and will vary depending on the size of the bread and how many Mushroom Bruschetta you make.