Mushroom And Spinach Bruschetta – a delicious recipe with bread, garlic, extra virgin olive oil, butter, button mushrooms, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut ciabatta into 24 slices, about 1/3-inch thick. Toast under broiler until lightly browned, turning once. While still hot, rub one side of toast using 2 cloves of garlic. Place toast in a single layer on a tray. Brush lightly with 2 tbsp of the olive oil.
2
Meanwhile, crush the remaining garlic. Heat 1/4 cup of the oil and butter in a large skillet on high heat. Cook the mushrooms and garlic, in batches, stirring, until very soft. Add the lemon juice; stir until all the liquid has evaporated. Season to taste with salt and pepper. Transfer to a plate.
3
Heat remaining 1/4 cup oil in same skillet on high heat. Add the spinach; cook, stirring, until just wilted. Season with salt and pepper; drain.
4
Just before serving, top toasts with the mushroom mixture and spinach. Sprinkle with freshly ground pepper.
407
kcal
Calories
39
g
Fat
11
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 loaf ciabatta bread, 6 cloves garlic, halved, 1/2 cup extra virgin olive oil, 3 tbsp butter, and more.
Yes, Mushroom And Spinach Bruschetta falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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