The Mushroom Council and Kitchen PLAY invited me to get creative with mushrooms for their “Swap It or Top It” promotion. My assignment was an appetizer for the progressive party and I can tell you now that bruschetta is one of my all time favorite appetizers. The crusty bread, the sweet tomatoes, the tang of basil and garlic. It’s the perfect bite, in my opinion and I knew I had to swap the bread for mushrooms for this project.
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This recipe goes together really fast and can be made and ready for the table in less than 30 minutes. In fact, while the mushrooms roast, you can toss together the bruschetta topping and be ready to top and devour.
I popped over to my neighbors to give them a taste and their response was it was “Three-licious”. Not delicious or two-licious, but three-licious. I’ll take it.
I love using crimini mushrooms as they have a deeper flavor than a white button mushroom. Mushrooms are grown indoors, always in season and ready to use? Mushrooms are great roasted and take on the flavors you add to them. In this case it was garlic and olive oil.
This is also a great gluten-free alternative to the normal bruschetta and is fast to make and even faster to eat. Ok, without further ado, here’s the recipe for these “Three-Licious” Mushroom Bruschetta Bites.
A quick and gluten-free alternative to the usual bruschetta using crimini mushrooms in place of bread.
- 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
- Preheat oven to 400 degrees F. Spray a small rimmed baking sheet with cooking spray. Set aside.
- 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.
- 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.