Mushroom and Tomato Bruschetta

A juicy fresh mushroom and tomato topping sets this easy bruschetta recipe apart. The cheese-topped appetizers are broiled and served warm.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups shredded mozzarella cheese
• 4 cloves garlic, minced
• 3 large tomatoes, diced
• 1 teaspoon chopped fresh parsley
• 5 green onions, minced
• 1 teaspoon balsamic vinegar
• 1 loaf Italian bread, cut into 3/4-inch thick slices
• 0.5 cup olive oil
• 0.5 pound diced fresh mushrooms

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.

Step 2

Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.

Step 3

Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.

Step 4

While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.

Step 5

Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.

Step 6

Return to the oven and broil until heated through and cheese has melted, about 5 minutes.