Burrata Toast with Sauteed Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted bread topped with creamy burrata cheese and warm sautéed mushrooms finished with rosemary and red wine reduction. Decadent and earthy. An easy appetizer that impresses at gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- 8 to 10 ounces fresh mushrooms, coarsely diced (any variety, or a mix)
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon finely minced fresh rosemary (or 1 teaspoon dried rosemary)
- 2 tablespoons Erath Pinot Noir wine or another red wine, or apple cider vinegar
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- 1 (8-ounce) ball burrata
- Sourdough bread toasts, or gluten-free bread or crackers for serving
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 514mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 23mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 514MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.