Mushroom Bruschetta Bites

Recipe Courtesy of Heather Scholten from Farmgirl Gourmet

 

Heather Scholten from Farmgirl Gourmet creates a quick and gluten-free alternative to the usual bruschetta using crimini mushrooms in place of bread.

Ingredients

8 ounces crimini mushrooms, wiped clean
2 garlic cloves, minced
1 tablespoon olive oil
3/4 cup diced tomatoes
1 tablespoon toasted pine nuts
3 fresh basil leaves, minced
pinch of salt & pepper
cooking spray

Instructions

  1. Preheat oven to 400 degrees F. Spray a small rimmed baking sheet with cooking spray. Set aside.
  2. Remove stems from the mushrooms and place them on the prepared baking sheet. In a small bowl add the olive oil and minced garlic and stir to combine. Brush the mushrooms with the olive oil mixture and bake for 15 minutes, or until browned and bubbly. Remove from the oven and allow to cool slightly.
  3. While the mushrooms are roasting, add the diced tomatoes, pine nuts, minced basil, salt and pepper to a small bowl and stir gently to combine. Spoon into the warm mushroom caps, pressing lightly, and serve immediately.

You might also like:

Gluten Free Stuffed Mushrooms

Herb Stuffed Mushrooms

Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Gluten Free Stuffed Mushrooms

Vegan Portabella Pizza

 

Tags: , , , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>


Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>