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Mushroom Brushchetta

This popular appetizer is delicious with mushroom topping.

Source: Fruits & Veggies—More Matters™ recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Appetizers, Dips & Salsa

Think Variety; Think Color:

Preparation time:

Serves: 8

Cups of Fruits and Vegetables per Serving: 1

Ingredients:

1 Tbsp. olive oil
1 tsp. coarsely ground pepper
2 tsp. hot curry powder
1 ½ lbs. button mushrooms, coarsely chopped
1 medium onion, peeled and finely chopped
4 cloves garlic, peeled
2 tsp. dried leaf oregano, crushed
2 Tbsp. Balsamic vinegar
1/3 cup finely chopped parsley
salt and pepper, to taste (optional)
1 loaf or 16 ½ inch thick slices of Italian or French bread
Extra virgin olive oil (optional)

Heat oil, pepper and curry powder in deep skillet over MEDIUM-HIGH heat. Add mushrooms, onion, 2 cloves minced garlic and oregano. Mix well, cover and cook 2-3 minutes. Remove lid, lower heat and continue to cook, stirring often until mushroom mixture is somewhat dry in texture.

Remove from heat and mix in vinegar and chopped parsley. Adjust seasonings. Cool to room temperature. Toast bread until golden. While toast is still warm, rub cut garlic on one side of each slice. If desired, drizzle with olive oil. Place warm bruschetta around mushroom topping and serve immediately.

*Optional ingredients are not included in dietary analysis.

Each serving provides: A good source of folate and potassium

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 105	Carbohydrates: 16g
Total Fat: 2.6g	Cholesterol: 0mg
Saturated Fat: 0.4g	Dietary Fiber: 2g
% of Calories from Fat: 21%	Sodium: 120mg
Protein: 5g