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Bruschetta with mushroom

Found 10 recipes

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Bruschetta Chicken and Mushrooms

4 boneless skinless chicken breasts 8 ounces sliced mushrooms 4 slices mozzarella cheese 2 ripe tomatoes 10 fresh basil leaves 1/2 cup chopped white onion 1[...]

Source: food.com
Bruschetta Mushrooms

8 -10 mushroom caps , with stems removed gorgonzola (qty will depend on the size of your mushrooms) 1 -2 plum tomato , diced 3 leaves fresh basil , minced 1[...]

Source: food.com

Bruschetta Pizza

1 ready made thin pizza crust 1/2-3/4 cup pizza sauce 10 mini bocconcini , each cut in half 1/4 cup reduced-fat feta cheese, crumbled 1/2 cup swiss cheese ,[...]

Source: food.com
Bruschetta Sundae

1 ounce balsamic vinegar 1 teaspoon brown sugar (packed) 1 For Balsamic Glaze: Combine balsamic vinegar w/brown sugar, mix well & set aside. 2 For[...]

Source: food.com
Bruschetta Chicken and Mushrooms

4 boneless skinless chicken breasts 8 ounces sliced mushrooms 4 slices mozzarella cheese 2 ripe Tomatoes 10 fresh basil leaves 1/2 cup chopped white onion 1[...]

Source: food.com
Bruschetta With Mushrooms

8 button mushrooms 1 large garlic clove , minced minced fresh parsley 3 tablespoons extra virgin olive oil 4 slices bread (French baguette, plain white bread[...]

Source: food.com
Bruschetta Sundae

1 ounce balsamic vinegar 1 teaspoon brown sugar (packed) 1 For Balsamic Glaze: Combine balsamic vinegar w/brown sugar, mix well & set aside. 2 For[...]

Source: food.com
Bruschetta Pizza

1 ready made thin pizza crust 1/2-3/4 cup pizza sauce 10 mini bocconcini , each cut in half 1/4 cup reduced-fat feta cheese, crumbled 1/2 cup swiss cheese ,[...]

Source: food.com
Bruschetta Mushrooms

8 -10 mushroom caps , with stems removed gorgonzola (qty will depend on the size of your mushrooms) 1 -2 plum tomato , diced 3 leaves fresh basil , minced 1[...]

Source: food.com
Bruschetta With Mushrooms

8 button mushrooms 1 large garlic clove , minced minced fresh parsley 3 tablespoons extra virgin olive oil 4 slices bread (French baguette, plain white bread[...]

Source: food.com

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