Simple Way to Prepare Speedy Mushroom & Spinach bruschetta

Mushroom & Spinach bruschetta Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. A mushroom is the fleshy, spore-bearing fruiting body (sporocarp or reproductive structure) of a fungus, typically produced above ground on soil or on its food source.

Here is the best “Mushroom & Spinach bruschetta” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Mushroom & Spinach bruschetta

1. Take 1 of small loaf baguette.
2. It’s 1 clove of garlic, halved.
3. Take 1 pint of cremini mushrooms.
4. It’s 1/4 pound of Gruyere cheese, grated (a generous cup).
5. Take 1 Tbsp of Sherry (or Marsala).
6. You need pinch of salt, if needed.
7. Take of fresh thyme leaves (about 2 Tbsp, plus more for garnish).
8. You need of Fresh cracked black pepper.
9. Take of Hand full of fresh spinach.

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Mushroom & Spinach bruschetta instructions

1. 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..
2. 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.
3. 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..
4. 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..
5. Notes -slice the bread into individual portions and enjoy right away..
6. 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..
7. 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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