Mushroom and Goat Cheese Bruschetta

mushroom goat cheese brushchetta(WLUK)

For more information on Black & Tan Grille, click here.


French bread

portabella mushrooms, sliced

Goat cheese, softened to make spreadable

For Tomato Topping:

3-4 Tomatoes, diced

1 cup Balsamic vinegar

2 cups Canola oil

1 Tbsp Thyme, oregano, basil, onion powder and garlic powder

Garlic, minced

Olive oil for sautéing mushrooms

Shredded Parmesan cheese

Green onions, sliced

Balsamic vinegar

In a bowl or blender combine vinegar, dry seasonings and whisk in canola oil drizzling oil slowly. Add diced tomatoes let tomatoes marinate.


Preheat oven to 350.

Slice French bread and spread goat cheese on slices. Bake in oven until golden brown.

Clean portabella mushrooms by scoping out the spores with a spoon slice mushrooms. Sauté mushrooms in olive oil and garlic.

To Assemble bruschetta, top with mushrooms, tomatoes, Parmesan cheese, and green onions.

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