Mushroom “Bruschetta” Bites – KitchenPLAY
If you want to add more Mediterranean recipes to your recipe box, Mushroom “Bruschetta” Bites – KitchenPLAY might be a recipe you should try. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This side dish has 23 calories, 1g of protein, and 2g of fat per serving. This recipe serves 12. Head to the store and pick up tomatoes, pine nuts, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Several people made this recipe, and 645 would say it hit the spot. It is brought to you by Farm Girl Gourmet. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a good spoonacular score of 77%. Similar recipes are Southwestern Bruschetta Bites, Zucchini Bruschetta Bites, and Mushroom Bruschetta.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
8 ounces crimini mushrooms, wiped clean
3 fresh basil leaves, minced
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon toasted pine nuts
pinch of salt & pepper
3/4 cup diced tomatoes
Equipment:
baking sheet
oven
bowl
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 400 degrees F. Spray a small rimmed baking sheet with cooking spray. Set aside.
2. 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.
3. Brush the mushrooms with the olive oil mixture and bake for 15 minutes, or until browned and bubbly.
4. 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.
Nutrition Information:
covered percent of daily need
