Health

Wild Mushroom Bruschetta

Wild Mushroom Bruschetta Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Ingredients

  • 1 baguette
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces gourmet mushroom mix, roughly chopped
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons packed fresh oregano leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ounce aged pecorino cheese
  • 2 cups baby arugula

Preparation


Preheat oven to 450°. Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes). Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking. Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes. Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.


  • Yield: Makes 12 servings (serving size: 2 toasts)

Nutritional Information

Calories per serving: 133
Fat per serving: 3g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 22g
Fiber per serving: 1g
Cholesterol per serving: 2mg
Iron per serving: 1mg
Sodium per serving: 295mg
Calcium per serving: 38mg

Good to Know

Use a whole-grain baguette to add a dose of fiber to this hearty appetizer.

 

Bill Telepan Inspired by Ingredients