Mushroom and Pumpkin Bruschetta
recipe

A delightful appetizer featuring fresh mushrooms and pumpkin on crispy bruschetta. Perfect for gatherings!
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 package bruschetta bread
- 200 g fresh mushrooms (e.g., button mushrooms or chanterelles)
- 200 g pumpkin (e.g., Hokkaido or butternut)
- 2 tablespoons olive oil
- 1 garlic clove
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions:
1. Peel and dice the pumpkin. Cook the pumpkin cubes until soft by boiling or sautéing.
2. Slice the mushrooms and sauté them in olive oil. Add minced garlic towards the end of cooking.
3. Season the mushroom mixture with salt and pepper.
4. Toast the bruschetta bread in the oven or on a skillet until golden brown.
5. Assemble the bruschetta: place the sautéed mushroom mixture and cooked pumpkin on top of the bread.
6. Garnish with fresh parsley or basil and serve warm.
Nutritional Information (per serving):
Calories: 180
Protein: 4g
Fat: 8g
Carbohydrates: 24g
Fiber: 3g
Sugars: 2g

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