This bruschetta is rich and delicous. With shrimp, portabellas, vine ripe tomatoes, fresh basil, & italian cheeses, it's an irresistible meal.
In a medium size bowl, combine 1 cup olive oil, 1 cup white wine, & pepper to taste; whisk together thoroughly. Add shrimp & mushrooms & let marinade for about 20 minutes.
Place bread slices on a baking sheet & toast under a 425 degree broiler on both sides.
Meanwhile, transfer shrimp mixture to skillet & saute' until shrimp are just opaque (flipping shrimp only once). Remove shrimp immediately & continue cooking mushrooms until they begin to soften. Remove from heat & set aside.
When bread is toasted, remove from oven & drizzle with olive oil. Add pressed or minced garlic, basil, & tomatoes (for best results I add them in that order). Keep the cook happy & eat one shrimp. Chop the rest into thirds & add to bruschetta. Using a slotted spoon, add portabella mushrooms. Sprinkle pine nuts & add mozzarella & parmigiano cheeses on top.
Return pan to oven & increase broiler temperature to 450 degrees. Take it out when the cheese starts to turn golden.
*If you add crayfish tails to the the shrimp mixture it adds an unexpected rich, buttery flavor.
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Serving Size: 1 Serving (678g) | ||
Recipe Makes: 2 | ||
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Calories: 878 | ||
Calories from Fat: 561 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.4g | 83 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 34.5g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 201.4mg | 62 % | |
Sodium 1033.8mg | 36 % | |
Potassium 2012.6mg | 53 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 19.6g | ||
Protein 56.9g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 878
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