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Mushroom Bruscetta Toasts Recipe

A quick recipe that will please any mushroom-loving guest! The meaty mushrooms pair well with the parsley and lemon, which breathes a freshness into the dish. Mushrooms can be made ahead and warmed up as you toast the bread. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer

Ingredients
  

Mushrooms

  • 10 oz Mushrooms, sliced a mix is great, any kind will do
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary
  • juice of 1 lemon, set aside
  • 2 tbsp broth or more butter, set aside
  • salt, pepper to taste

Toasts

  • 1 baguette (11.5 oz), sliced
  • 2 tbsp butter
  • salt & pepper to taste

Garnish

  • 1 tbsp finely minced parsley
  • 1 tbsp Parmesan, optional

Instructions
 

  • Melt 2 tbsp butter in sautee pan and place mushrooms, garlic, rosemary in the pan. 
  • Once pan begins to dry, add broth (or water) to deglaze pan and keep moisture in the pan so your mushrooms do not stick. 
  • Sautee mushroom mixture until cooked through, about 8-10 minutes. Finish with salt and pepper, to taste and lemon juice. Stir to combine. 
  • Set aside while you toast the bread in a pan with butter. 
  • Top toasted bread with salt, pepper. 
  • Top bread with mushroom mixture and minced parsley. Serve immediately.

Notes

To make ahead, prepare the mushroom mixture and set aside at room temperature until ready to use. If making the day before, refrigerate once completely cooled; allow mixture to come to room temperature before reheating with 1-2 tbsp butter. 
Keyword bruschetta, mushrooms, toasts