Meaty and savory without being heavy, mushrooms are one of Oprah's go-to toppings for healthier bruschetta—and a simple way to tease guests’ taste buds before turkey time. "I use just a whiff of cooking spray in my skillet to prevent sticking," Oprah says. "Then I sauté mushrooms with shallots, garlic, and the secret ingredient: sherry vinegar instead of oil."

Much lighter than oil or butter, sherry vinegar is slightly acidic, a little sweet, a tad nutty, and altogether complex. This Oprah-inspired recipe was created by Lisa Gnat and Julie Albert of

Serves 24

  • 24 baguette or Italian bread slices
  • 6 cups sliced mushrooms (try a mix of button, shiitake, chanterelle, and/or cremini)
  • 1/4 cup chopped shallots
  • 1 large garlic clove, minced
  • 2 Tbsp. sherry vinegar
  • 1 Tbsp. chopped mint
  • 1/4 tsp. lemon zest
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • Mint leaves, for garnish

Active time: 15 minutes
Total time: 20 minutes

Preheat broiler to high and place bread slices on a baking sheet. Toast for 1 1/2 minutes, flip slices, and toast 1 minute more. Remove from oven and set aside.

Coat a large skillet with nonstick cooking spray and heat over high heat. Add mushrooms, stirring occasionally until they begin to release moisture, about 8 minutes. Add shallots and garlic and continue cooking for 1 minute. Stir in sherry vinegar and cook until liquid evaporates, about 2 minutes. Remove from heat and stir in chopped mint, lemon zest, salt, and pepper.

Place a heaping spoonful of mushroom mixture on the toasted baguette and garnish with mint leaves.


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