Hi, I am Clara. Today, I’m gonna show you how to make mushroom & spinach bruschetta recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mushroom & Spinach bruschetta Recipe
Mushroom & Spinach bruschetta is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Mushroom & Spinach bruschetta is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook mushroom & spinach bruschetta using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mushroom & Spinach bruschetta:
- Take 1 small loaf baguette
- Get 1 clove garlic, halved
- Prepare 1 pint cremini mushrooms
- Prepare 1/4 pound Gruyere cheese, grated (a generous cup)
- Take 1 Tbsp Sherry (or Marsala)
- Take pinch salt, if needed
- Make ready fresh thyme leaves (about 2 Tbsp, plus more for garnish)
- Prepare Fresh cracked black pepper
- Take Hand full of fresh spinach
Steps to make Mushroom & Spinach bruschetta:
- Cut the bread in half lengthwise, so you have a large cut surface. You will not need the whole loaf, I used about a 6 inch by 6 inch piece of ciabatta. Grill the bread, cut side down, on a sausage grill until it starts to get nice char marks. Rub the cut side of the garlic across the bread while it is still sausage. Set aside. - Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems, and then thickly slice them.
- Heat a cast iron or saute pan on medium high, and add the mushrooms and thyme leaves. Dry saute the mushrooms, stirring often so they won’t stick to the pan, until they release their moisture and are softened. This will only take a couple of minutes. Add spinach
- Add the sherry and let it sizzle for just a few seconds. Stir to deglaze the pan and get up any browned bits from the bottom of the pan. Season with a pinch of salt, if needed.
- Spoon the mushrooms and any juice onto the bread. Top with the cheese, some black pepper, and a little more fresh thyme. Broil until the cheese is melted.
- Notes -slice the bread into individual portions and enjoy right away.
- Notes -Set aside a few cooked mushroom slices to garnish the bruschetta after it comes out of the broiler if you want it to look like it does in the photos.
- Notes- use what you have or what you like. I didn’t have the sherry, the right mushrooms or the right cheese lol… and it still turned out awesome.
So that’s going to wrap it up with this exceptional dish mushroom & spinach bruschetta recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
