I was looking for a winter bruschetta. Something my guests could enjoy when tomatoes are out-of-season and something I could serve on those cold winter nights. These savory treats are addictive and I always get requests for more. You can make these in advance and pop them in the oven when your guests arrive.
Spinach and Mushroom Bruschetta
- 1 small package chopped frozen spinach
- 4 Tbls. olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1- 8 oz. package mushrooms, chopped
- 1/2 cup mayonnaise
- 1 cup Parmesan cheese, grated
- salt and pepper to taste
- 1 french baguette, 1/4 inch sliced
Thaw spinach and drain well.
Heat olive oil in a large pan, add onions and garlic and sauté until transparent, 5-8 minutes. Add mushrooms and sauté until cooked through, another 10 minutes. Add spinach and mix until mixture is warm. Remove from heat and cool.
Add mayonnaise and cheese to mushroom mixture and mix to combine.
Butter bottom of each slice of bread, spread mixture on top and arrange slices on a cookie sheet.
Bake at 350° for 10 minutes or until hot and bubbly.
Note: Can be assembled & frozen for up to 3 months. To bake, thaw about 15 minutes and bake at 350° for 15 minutes or until hot and bubbly.