Bruschetta Con Funghi
This creamy mushroom bruschetta combines earthy mushroom flavors with rich creaminess, making it perfect for any occasion—whether as an appetizer, snack, or light meal. Once you try it, you'll understand why it's a favorite in Italian kitchens!
6 bruschette
Ingredients
- 6 slices rustic bread
- 3 cups fresh champignon mushrooms (clean and sliced)
- ½ cup heavy cream
- 1 cup mozzarella (grated)
- 3 Tablespoon parmigiano (grated)
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- ½ teaspoon ground nutmeg
- white pepper (or use black)
- Salt (to taste)
Instructions
- Heat 2 tbsp olive oil and butter in a pan. Add mushrooms and sauté for 1 minute.
- Season with salt, pepper, and nutmeg. Cook for 2 more minutes. Stir in the cream and adjust seasoning to taste. Set aside.
- Preheat the oven broiler and mix the mozzarella and parmigiano in a bowl.
- Arrange the bread slices on a tray, brush with olive oil, and toast under the broiler for about 3 minutes, turning the slices once.
- Remove from the oven and top each slice with cheese. Return to the oven until cheese melts and starts bubbling.
- Spoon the creamy mushroom mixture onto each bruschetta and sprinkle with some parsley. Serve.
Tips & Notes
- If you’re using fresh mozzarella, the kind that comes in a bag or container with liquid, you should place it on a colander for at least 2 hours after you grate it and before you add parmigiano.
- Make the mushrooms mixture ahead of time and keep it in a container in the fridge for up to 3 days. Before topping the bread with it, heat it a little bit in the microwave adding a splash of milk.
- If you don’t like the taste of nutmeg, replace it with any herb or spice you prefer. Some that works wonderful in this recipe are: Rosemary, thyme and sage.
Nutrition
Calories: 299kcalCarbohydrates: 20gProtein: 11gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 44mgSodium: 369mgPotassium: 237mgFiber: 1gSugar: 2gVitamin A: 604IUVitamin C: 1mgCalcium: 140mgIron: 1mg