Mushroom and pancetta bruschetta. The savory flavors of mushrooms and pancetta are complemented by Marsala, cream, and thyme in this garlic-toast topping. Wait to add any extra salt until the mushrooms and pancetta are mixed together. This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.
Place a mushroom on to each bruschetta, top with a quarter of pancetta and spoon over some of the garlic and sage. Pour over a little of the bacon fat from the pan and top. Baked portobello mushrooms are stuffed with a tangy bruschetta. You can cook Mushroom and pancetta bruschetta using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Mushroom and pancetta bruschetta
- You need of Good quality bread of your choice.
- It's of Mushrooms.
- It's of Pancetta.
- It's of Chopped onion.
- It's of Olive oil.
- You need of Parmesan.
- Prepare to taste of Salt.
Fresh mozzarella is topped on the stuffed mushrooms and broiled to finish. Bruschetta with mozzarella is placed in each mushroom and broiled to perfection. Remove and discard herb sprigs from mushroom mixture. Transfer bread to cutting board; top with mushroom mixture.
Mushroom and pancetta bruschetta instructions
- Gently fry onion in oil. When soft, add pancetta. Cook for a min or two.
- Add chopped mushrooms and a bit of salt.
- Cook for 6-7 mins or so until cooked. Add on top of sliced bread and finish with a Parmesan shaving. Enjoy.
Bruschetta with cream cheese and mushrooms. Bruschetta assortment with cream cheese, champignons, pancetta meat, vegetables and greenery on white table. Add mushroom mixture to tomato mixture; toss well to combine. The lemon really brightens up the flavor, and the marsala enriches the flavor of the mushrooms. This is a fabulous bruschetta with beautiful eye appeal, and most definitely will be made again.