Grilled Walnut Olive-Bread With Exotic Mushrooms
Updated October 11, 2023
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
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Ingredients
1 loaf walnut-olive bread (see recipe)
¼ cup extra-virgin olive oil
2 pounds assorted fresh exotic mushrooms (chanterelle, shiitake, portobello, cremini, oyster or black trumpet)
1 small clove garlic, minced
Salt and freshly ground black pepper
8 sprigs flat-leaf parsley
8 lemon wedges
¼ pound Parmigiano-Reggiano cheese for shaving on top
Nutritional analysis per serving (8 servings)
28 grams carbs; 10 milligrams cholesterol; 276 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 3 grams fiber; 445 milligrams sodium; 14 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the grill until it is quite hot.
- Step 2
Cut the bread into 8 ¾-inch-thick slices. Lightly brush each slice with olive oil. Wash and trim the mushrooms. Thread the mushrooms on skewers by size (large ones together on one skewer, small ones on another). Brush the mushrooms with oil, and sprinkle with garlic, salt and pepper.
- Step 3
Just before serving, grill the mushrooms over high heat for 1 to 2 minutes per side, or until cooked. Grill the bread slices for 30 seconds per side, or until toasted. Put the bread on warm plates, and top each slice with with mushrooms. Garnish with parsley sprigs, lemon wedges and thin shavings of cheese.
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