Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mushroom & spinach bruschetta. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Mushroom & Spinach bruschetta is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Mushroom & Spinach bruschetta is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Prepare 1 small loaf baguette
- Make ready 1 clove garlic, halved
- Take 1 pint cremini mushrooms
- Get 1/4 pound Gruyere cheese, grated (a generous cup)
- Take 1 Tbsp Sherry (or Marsala)
- Make ready pinch salt, if needed
- Prepare fresh thyme leaves (about 2 Tbsp, plus more for garnish)
- Take Fresh cracked black pepper
- Take Hand full of fresh spinach
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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 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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So that is going to wrap this up for this exceptional food mushroom & spinach bruschetta recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
