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|
|Calories from Fat: 561 (64%)|
|Amt Per Serving||% DV|
|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 %|
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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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