Spinach Artichoke and Mushroom Bruschetta HL
Ingredients (24 servings)
| Amount | Measure | Name |
|---|---|---|
| 24.00 | x | Ciabatta bread , crostini |
| 1.00 | cup | Artichoke , hearts, sliced |
| 3.00 | bag | Spinach , washed, cleaned |
| 2.00 | x | Mushrooms , sliced |
| 3.00 | floz | Olive oil , |
| 2.00 | tbsp | Garlic , minced |
| 2.00 | x | Lemon , zest of |
| 2.00 | tbsp | Basil |
| 0.25 | cup | Cheese, Parmesan , shredded |
| 0.30 | tsp | Black Pepper , ground |
| Salt & Pepper, as needed | ||
| 0.25 | cup | Cheese, Parmesan , shredded |
| light | ||
| 8.00 | floz | HELLMANN'S Light Mayonnaise , 4/1 Gallon 4 x 1 GA |
Preparation
Heat olive oil, add mushroom and saute, add garlic, saute a few minutes, add spinach and cook until wilted, drain and chill down.
Blend with lemon zest, Hellmann's LIght Mayo, basil, pepper and parmesan cheese.
Place 2 tsp mixture on crostini, bake at 400 degrees, when hot remove from oven and sprinkle with parmesan cheese serve.
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