How to Make Delicious Mushroom & Spinach bruschetta recipes from cloudymarana - In this How to Make Delicious Mushroom & Spinach bruschetta recipes, I always share fresh, flavorful, (mostly) healthy recipes that I like to make and eat in my real, actual life, every day. If I don't eat it in real life, I won't put it in the blog. My goal is to inspire you with approachable and interesting foods, whether you cook for yourself, your family, roommates, or your friends.
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Ingredients of Mushroom & Spinach bruschetta
- It's of small loaf baguette.
- It's of garlic, halved.
- Prepare of cremini mushrooms.
- Prepare of Gruyere cheese, grated (a generous cup).
- You need of Sherry (or Marsala).
- You need of salt, if needed.
- You need of fresh thyme leaves (about 2 Tbsp, plus more for garnish).
- Prepare of Fresh cracked black pepper.
- You need of Hand full of fresh spinach.
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Mushroom & Spinach bruschetta instructions
- 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 hot grill until it starts to get nice char marks. Rub the cut side of the garlic across the bread while it is still hot. 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..
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