Mushroom Bruschetta

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If you love mushrooms this recipe is killer!

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  • 8
  • Average
  • 20 mins
  • 10 mins
  • Average budget

Ingredients

  • 1 French Baguette sliced into 16 equal protions
  • 1/2 Cup Butter at room temperature
  • 1 clove of garlic or to taste
  • 4 slices of Provolone cheese cut into 4
  • 2 Tablespoons butter
  • 1 Cup of sliced white muchrooms
  • 1 Cup of sliced crimini muchrooms
  • 3/4 Cup of chopped portobello muchrooms
  • 1/2 Cup of carmelized onions
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1/4 cup chicken broth
  • 1/2 of a package of Boursin cheese crumbled
  • Olive oil for drizzling

Preparation

Step 1

For garlic butter:
Pass garlic through a garlic press into soft butter and blend.

Butter bread slices with garlic butter and toast in 350 degree oven until browned.

Remove from oven and cool.

Step 2

Prepare the carmelized onion and set aside.

Step 3

Place all mushrooms in a frying pan and add 2 Tablespoons of butter. Fry until softened then add the carmelized onions, chicken stock, crushed red pepper and the salt and pepper to taste. Fry on medium heat until almost all liquid has evaporated. About 3 minutes.

Step 4

Place taosted bread on baking sheet, top with provolone cheese then mushrom mixture. Top with crumbled Boursin cheese and bake in 350 degree oven until cheese is metled.

Step 5

Serve immediately with a drizzle of olive oil.

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