Creamy Cheese Mushroom Bruschetta Recipe
Give this Italian appetiser loaded with goodness of mushrooms in bechamel sauce a try. It is quick to make and you can serve this as a starter if you have sudden guests at home.
The Creamy Cheese Mushroom Bruschetta Recipe are bite size appetizers that can be made for parties. These creamy tasty mushrooms herbed with basil coat's the palate with a taste which will make you want more and more of these. The Mushroom Bruschetta Recipe makes a quick snack when you have unexpected guests as you can make these delicious mushroom bruschettas in no time at all.
To make them more appealing to your kids you can some extra grated cheese on top of the bruschetta and serve.
If you like this recipe, take a look at more bruschetta recipes
- 1 Baguette , cut into slices and toasted
- 1/4 cup Bechamel Sauce
- 3 cloves Garlic , finely chopped
- 300 grams Button mushrooms , finely chooped
- 1 teaspoon Olive Oil
- Salt , to taste
- Black pepper powder , freshly ground to taste
- Basil leaves , a few, to garnish
How to make Creamy Cheese Mushroom Bruschetta Recipe
To begin making the Creamy Cheese Mushroom Bruschetta Recipe, heat oil in a pan. Once the oil is hot add garlic and the mushrooms and saute until the mushrooms are wilted and cooked.
Once all the water from the mushrooms has evaporated stir in the salt and black pepper to taste and add the basil leaves. Add in the bechamel sauce and stir well to combine. Turn off the heat and keep aside.
Arrange the toasted baguette in a serving platter and top about a tablespoon of the mushroom sauce on each cracker. Garnish with some fresh basil leaves and serve.
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