Portobello Mushroom Bruschetta Toasts

There's a restaurant in town well known for its superb food and cozy atmosphere. Those fortunate enough to frequent the establishment, RAVE about the Portobello Mushroom Bruschetta.



Last night, I finally had an opportunity to taste the famous appetizer and while indulging made certain to dissect its ingredients, flavor and presentation.







This afternoon I reconstructed the mushroom bruschetta in my head. I knew it was kept simple on purpose ~ few ingredients ~ loads of flavor! After my second attempt...I believe this recipe is about as close as it gets!



Rustic, comfort food with a touch of elegance - it doesn't get much better than this!







Portobello Mushroom Bruschetta Toasts



1 small-medium French baguette, sliced about 1/4 inch thick

Olive oil for brushing bread

2 cloves garlic, both peeled, one left whole, one finely diced

6 ounces baby portobello mushrooms, thinly sliced

1 tablespoon Unsalted Butter

Equal parts Cream Cheese, Grated Parmesan Cheese (about 2 tablespoon each) plus 1 tablespoon Goat Cheese

1/4 teaspoon Dried Parsley

White Truffle Oil (about teaspoon total or enough to drizzle just a tiny bit on top of prepared bruschetta toasts) Optional but I am certain the restaurant included the truffle oil

Pinch of Sea Salt

Fresh Cracked Pepper

Shaved Parmesan Cheese



DIRECTIONS:



Preheat boiler. Lightly brush bread slices with olive oil on both sides. Broil on each side (about 2-3 minutes per side) until lightly browned and crisp on the edges and slightly so in the middle.



Brush one side of bread with peeled garlic clove - do not over do it - just one or two strokes over the bread will do. Set aside for later.



Combine cream cheese, parmesan and goat cheese in a bowl until well mixed and creamy. Set aside.



Melt butter over medium heat in skillet. Once melted, add mushrooms and saute about 5 minutes or until mushroom begin releasing their juices.



Add diced garlic and continue cooking about 5 more minutes, stirring occasionally. Add salt, pepper and parsley flakes, cook 1 more minute. Remove from heat.



Spread a thin (even thinner that what is pictured) layer of cheese over one side of bread, top with the sauteed mushrooms and garlic, drizzle with just a touch of the truffle oil.



Add shaved Parmesan cheese on top. Garnish with baby arugula and/or micro greens.



Delicious warm or room temperature so PERFECT for a PARTY!