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Chloe Ting
Pumpkin Mushroom Bruschetta
This bruschetta might seem simple but tastes so delicious and is so fitting for fall. Crusty wholewheat sourdough bread topped with a creamy, garlicky pumpkin spread and sautéed mushrooms - a winning combination in both taste and texture!
1
1
34 min
TOTAL TIME
709
CALORIES
$8.00
PER SERVING
SAVE
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REMIX RECIPE
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Ingredients
11 INGREDIENTS
2 SERVINGS
2 cloves garlic
1 5/8 g pumpkin
1 tsp peanut butter
for the pumpkin spread
salt
to taste
1/2 tsp olive oil
for the other ingredients
1/2 tsp olive oil
1/4 tsp garlic powder
1/2 tsp ground nutmeg
4 slices wholewheat sourdough bread
11 g mixed mushrooms
pepper
to taste
Directions
16 STEPS
5 min
PREP TIME
29 min
COOK TIME
34 min
TOTAL TIME
View Directions on Chloe Ting
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Health Info
Macros
127g
CARBS
16g
FAT
21g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
LACTOSE FREE
Contains these allergens
WHEAT
PEANUTS
1 Recipe for Mushroom Bruschetta
9
15 min
5
Garlic-Thyme Mushroom Bruschetta
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