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Nutrition Facts
Serving Size 1 (42g) Recipe makes 4 servings The following items or measurements are not included below: ready-made bruschetta
Calories 69
Calories from Fat 61		(89%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 94mg		2%
Total Carbohydrate 2.1g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.7g
Protein 0.8g		1%
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Mushroom & Herb Bruschetta

Recipe #140898 | 15 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Oct 11, 2005

A simple, quick to make, low-fat and delicious anytime mushroom lovers' snack that I have adapted from a recipe I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. I am posting it for the 2005 Zaar World Tour.

SERVES 4 (change servings and units)

Ingredients

8 small field mushrooms, trimmed
2 tablespoons light olive oil
1 garlic clove, finely chopped
1 1/2 tablespoons fresh basil, chopped
1 1/2 tablespoons fresh parsley, chopped
1 lemon, juice of
1 teaspoon lemon zest
fresh ground black pepper, to taste
4 ready-made bruschetta, thickly sliced, toasted

Directions

1
Preheat the oven to 200°C, place the mushrooms on a baking tray, drizzle with olive oil and bake for 5-10 minutes, or until tender.
2
In a bowl, combine the garlic, herbs, lemon juice and lemon zest, and season to taste.
3
Place the mushrooms on the toast slices, drizzle the herb and lemon mixture over the mushrooms and serve.

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Featured Reviews for This Recipe

From: Sharon123

On Sep 21, 2009

I enjoyed the mushrooms and the juices along with the fresh herbs! I too used button mushrooms and ended up slicing them to cook them to desired doneness. Thanks! Made for the Theirs Yours & MIne game.

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From: MarraMamba

On Aug 4, 2009

fantastic light lunch! i was lucky enough to get some fresh chanterelles for this, oh so good.

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From: Bergy

On Mar 15, 2009

I loved it , my friend liked it - a bit too lemony she said. I chopped the mushrooms and got them half ready early on - by that I mean I 3/4 cooked them. I mixed lemon juice, basil garlic & parsley early in the day and let it meld - 10 minutes before serving I put a bit of butter on each of the bruschetta's and added the mushrooms -put in toaster oven for 10 minutes under broil- just warm then spooned on the lemon mixture & served Mmmmm They were just one step up from room temp.Thanks for posting bluemoon

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From: NcMysteryShopper

On Jul 10, 2006

This is definitely different from normal bruschetta. This was among a group of Italian bruschetta so I was taken off guard with the first bite. But, I really liked the different taste. The lemon flavor was predominant and then the subtle flavor of the herbs and the sauteed mushrooms. I used baby portabellas and it sat atop Kittencal's Soft White Baguette-style Bread Kittencal's Soft White Baguette-Style Bread that i added provolone slices to the inside. I would make this again. Thanks Mordreth!

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