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Mushroom Bruschetta With Tomatoes
Rini
Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
brunch
Cuisine
Italian
Servings
5
Calories
279
kcal
Ingredients
1x
2x
3x
2
cups
cremini mushrooms
thinly sliced
½
cup
red onions
thinly sliced
1
cup
cherry tomatoes
quartered
2
Tbsp
extra virgin olive oil
1
Tbsp
pomegranate balsamic vinaigrette
⅛
tsp
salt
2
cloves
garlic
1
Tbsp
oregano
5
slices
french bread
1
tsp
olive oil
to oil the bread
1
tsp
non-pareil capers
Cilantro for garnish
Instructions
In a pan, add oil. Heat at medium heat for 30 seconds
Add the red onions and stir until they are beginning to caramelize.
Add the mushrooms and stir
Stir until the mushrooms are soft and begin to get crisp
Add the cherry tomatoes and stir and cook for about 2 minutes
Add the pomegranate balsamic vinaigrette and cook for 30 more seconds
Add salt, garlic and oregano. stir and set aside
Toast 5 slices of french bread
Lightly oil the bread and add the mushroom bruschetta mixture.
Add about 5 pieces of capers to each bruschetta
Top with cilantro and Serve immediately
Nutrition
Serving:
5
g
Calories:
279
kcal
Carbohydrates:
41
g
Protein:
8
g
Fat:
9
g
Saturated Fat:
1
g
Sodium:
403
mg
Potassium:
311
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
165
IU
Vitamin C:
8.3
mg
Calcium:
58
mg
Iron:
3
mg
Keyword
How to make mushroom bruschetta
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