Home » Appetizers and Snacks » Copycat Mellow Mushroom Bruschetta Recipe
Published: May 28, 2013Updated: May 26, 2021Author:Jenn Laughlin
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This deliciousCopycat Mellow Mushroom Bruschetta Recipewas inspired by the addictive bruschetta at Mellow Mushroom restaurants. It’s fresh, flavorful, and ridiculously easy to whip up for any occasion!
I’m fully prepared to accept the worst blogger of the year award.
I promised you this recipe back in 2011.
TWENTY! ELEVEN!
Inconceivable!
I think the general consensus is that I’m pure evil, but I’m actually the victim here… Really!
You see, though I make bruschetta all spring and summer long, I rarely have more than a sketchy, terribly-lit photo to document the occasion. I’m convinced there’s some sort of food blogger curse preventing the sun from shining on the days I decide to make bruschetta.
Being the raging perfectionist that I am, I couldn’t bring myself to pull the trigger and post the recipe without decent photos.
I need help. If any of you are in the psych field and want to rewire my crazy, I’ll gladly pay you in food. In fact, I’ll pay you in bruschetta!
Copycat Mellow Mushroom Bruschetta Recipe
Serving a large crowd? Double or triple this recipe as needed, it’s so easy to make more!
Dare I say better than the original? It’s a zillion times cheaper too! I usually don’t measure when making bruschetta but I’m so glad I did! This way I’ll be able to re-create this particular batch when the craving strikes!
This deliciousCopycat Mellow Mushroom Bruschetta Recipewas inspired by the addictive bruschetta at Mellow Mushroom. It’s fresh, flavorful, and ridiculously easy to whip up for any occasion!
Combine chopped tomatoes, onion, and garlic in a small bowl.
Whisk together olive oil, white basalmic vinegar, basil, parsley, salt, garlic powder, dill and pour over the veggies.
Brush crostini with olive oil and toast using your oven or toaster oven, until golden brown. 5-10 minutes should do it!
Spoon bruschetta mixture over the toasts and sprinkle with basil, feta, and a hearty drizzle of balsamic glaze.
Commence faceplant.
Bruschetta mixture can be made up to four days ahead of time and whipped out at a moment’s notice for impromptu snacking or an impressive party appetizer! I pretty much want this in my fridge at all times. Forever.
Notes
The above recipe makes just over 2 cups of bruschetta topping,enough for approx 18-20 toasts depending on the size of your baguette. Easily doubled, tripled, and quadrupled to feed a crowd!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
special diets and swaps
Vegan? Simply skip the feta and you’re good to go!
T-Rex friends, I have it on pretty good authority that this bruschetta is amazing poured over chicken.
Need a gluten-free alternative? Stuff the bruschetta topping into cucumber cups or bake it into zucchini cups! It’s also amazing in quinoa and stuffed into sweet potatoes! You can also opt for using your favorite gluten-free toast. The options are endless!
I seriously cannot wait for you to try thiscopycat mellow mushroom bruschetta recipe – let me know if you do!
If you get a chance to try this easy homemade bruschetta recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
While you can use almost any tomato for bruschetta, I love to use Romas because they have a deep flavor. But I also enjoy making it with whatever's ripe from the garden – Jersey boys, Rutgers Ramapo, Heirloom, etc.
Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion.
We prefer cherry tomatoes because they're bursting with flavor and have a lower water content (meaning no soggy bread). Plus, cute! Roma tomatoes are a popular option because of their meatier texture (not as watery), but we find they're often lacking in flavor.
There are 330 calories in 1 serving of Mellow Mushroom Bruschetta. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Why does my bruschetta taste bitter? Fresh herbs like basil can turn bitter if they are chopped too finely or bruised too much. Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter.
Tomato skins and seeds can be bitter, and removing them improves the flavor and texture of your bruschetta topping. Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.
Directions. Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chile. Squeeze in the lemon juice, add a good drizzle extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together.
What Can I Use Instead of Basil in Bruschetta? Fresh basil is considered a key ingredient in bruschetta, so it is worth seeking out fresh basil to make this classic recipe. If you must use a basil substitute, try some oregano, thyme, or marjoram in your bruschetta recipe.
The main difference between these two toasts is that crostini is often thinly sliced, while bruschetta is usually served in thicker slices and drizzled with olive oil before it's toasted. The standard topping is diced tomato mixed with olive oil, garlic and Italian herbs—delicious, but a little boring.
Pomodorini, as these tomatoes are known in Italy, are round and named for their resemblance to cherries in terms of size and sweetness. Our pomodorini are packed whole with their skins on and nothing else. Cherry tomatoes are excellent baked, grilled, or sautéed for a quick sauce.
Caprese refers to the use of mozzarella, tomatoes, and basil in this recipe.Bruschetta refers to the use of toasted bread as the base for the toppings. It sounds fancy, but it's really quite easy to put together.
Bruschetta contains 70 calories per 100 g serving. This serving contains 5 g of fat, 1 g of protein and 5 g of carbohydrate. The latter is 3 g sugar and 1 g of dietary fiber, the rest is complex carbohydrate.
A DOP Italian tomato that's probably the best known in the world is the San Marzano tomato. San Marzano tomatoes are from the Campania region and are almost always used for tomato sauce, fresh or canned. They are somewhat elongated and have a thick and rich pulp with very few seeds.
San Marzano: San Marzano tomatoes are considered the gold standard when it comes to Italian tomatoes. They are known for their sweet flavour, low acidity, and dense flesh. They are often used to make sauces, as well as being great for canning.
The Roma tomato or Roma is a plum tomato popularly used both for canning and producing tomato paste because of its slender and firm nature. Commonly found in supermarkets in some countries, Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes.
Italy is home to these deep red, plum-type tomatoes, and 'San Marzanos' grown in the rich soil of the Campania region are said to be among the world's best paste types. Their sweet flavor, dense pulp, low acidity and low seed count make them ideal for homemade sauces and pizzas.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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