Wild Mushroom & Baby Arugula Bruschetta

Campbell's Wild Mushroom & Baby Arugula Bruschetta Recipe

Light and flaky Pepperidge Farm® Puff Pastry Sheets make the perfect base for this enjoyable bruschetta topping made with sautèed arugula and wild mushrooms, sprinkled with Parmesan cheese.

At a glance

Prep

20 min.

Total

1 hr. 25 min.

Serves

24

Thaw: 40 min.

Bake: 15 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 tablespoons butter
4 cups assorted wild mushrooms (shiitake, cremini, oyster and/or button)
1 large onion, thinly sliced (about 1 cup)
2 cups baby arugula leaves, coarsely chopped
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
Shaved Parmesan cheese

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks.  Cut each strip into 4 rectangles, making 12 in all.  Place the pastry rectangles onto a baking sheet.

  • 3

    Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.  Arrange the pastries, cut-side up, on a serving platter.

  • 4

    Heat the butter in a 10-inch skillet over medium heat.  Add the mushrooms and onion and cook for 5 minutes or until they're tender, stirring occasionally.  Stir in the arugula, thyme and black pepper and cook until the arugula is wilted, stirring occasionally.

  • 5

    Divide the mushroom mixture among the pastries.  Garnish with the cheese. Serve immediately.

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RID#27307

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