Hi, I’m Kate. Today, I will show you a way to prepare mushroom & spinach bruschetta recipe. Never skip 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 will be really 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 foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Mushroom & Spinach bruschetta is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mushroom & spinach bruschetta using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom & Spinach bruschetta:
- Prepare 1 small loaf baguette
- Take 1 clove garlic, halved
- Make ready 1 pint cremini mushrooms
- Make ready 1/4 pound Gruyere cheese, grated (a generous cup)
- Make ready 1 Tbsp Sherry (or Marsala)
- Make ready pinch salt, if needed
- Make ready fresh thyme leaves (about 2 Tbsp, plus more for garnish)
- Make ready Fresh cracked black pepper
- Make ready Hand full of fresh spinach
Instructions 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 for this distinctive dish mushroom & spinach bruschetta recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
