Ingredients
Scale
- 8 oz mushrooms (cremini, button, or a mix), finely chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1/4 cup white wine or vegetable broth (optional)
- 1 baguette, sliced into 1/2-inch rounds
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Prepare the Bread:
- Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Toast in the oven for 5-7 minutes, or until golden and crispy. Set aside.
- Sauté the Mushrooms:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
- Add the garlic and cook for another 1 minute until fragrant.
- Stir in the mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 8-10 minutes. If using, add the white wine or broth and cook until the liquid is mostly evaporated.
- Add Herbs and Season:
- Stir in the thyme and parsley. Season with salt and pepper to taste. Remove from heat.
- Assemble the Bruschetta:
- Spoon the mushroom mixture onto the toasted baguette slices. If desired, sprinkle with Parmesan cheese.
- Serve:
- Arrange the bruschetta on a serving platter. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 120 kcal
- Fat: 5g
- Carbohydrates: 15g
- Protein: 4g