Mixed Mushroom and Leek Bruschetta

Sauteed leeks and a medley of mushrooms create the perfect appetizer, whether served warm at home for a light dinner or chilled at a casual beach picnic.

Leeks and a medley of mushrooms combine to form a delicious appetizer that's perfect for picnics, entertaining and more!

Boy, have I got a delicious treat for you today, and it comes in the form of this Mixed Mushroom and Leek Bruschetta! I sure hope you’re on #teammushroom, because this recipe is chock full of them. If not, you should probably stop reading now and I promise you’ll have better luck with my next post ;-P But seriously, gimme all the mushrooms and nobody will get hurt. I love those little funghi and I’m getting my fair share of them thanks to this new favorite recipe for topping bread!

I’ve made something similar before as part of my homemade Bruschetta Bar, but this Mixed Mushroom and Leek Bruschetta climbs to a whole other level with not one or two but THREE different types of mushrooms plus more leeks than you’ll know what to do with (hint: eat them.) It’s healthy yet filling at the same time and, when piled on top of hearty, freshly baked bread (my fave is a darker sourdough or multigrain loaf) it can easily pass as a light meal.

Another bonus? Even though it CAN be served warm, Mixed Mushroom and Leek Bruschetta tastes just as good when served room temperature (or even cold), making it an ideal dish to serve for entertaining or to take with you for a picnic, to the beach, to a potluck, etc.

This Mixed Mushroom and Leek Bruschetta is perfect for everything from an elegant dinner party to a casual beach picnic.

As the mother of a very small child with what seems like no time at all to spend in the kitchen, recipes like these are the ultimate lifesaver right now. In fact, don’t put it past me to make a batch on a Sunday and head to the fridge for it multiple times during the week when I want something healthy and quick. As a certified carb lover, it also makes me feel like I’m working some slightly more nutrient-packed foods into my day-to-day.

This Mixed Mushroom and Leek Bruschetta appetizer is best served over slices of your favorite rustic, crusty loaf of bread.

I’m going to keep it short today because, well, it’s 75 degrees out and there are much better things I could be doing than sitting behind my computer, but I hope you are having a wonderful week!

As I’m getting more and more back into regular posts, I’d love to hear what sort of recipes you’d like to see from me. Cocktails? Healthy food? Seasonal fare? Meal prep? Entertaining?

Let me know in the comments below!! xx

Mixed Mushroom and Leek Bruschetta
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Sauteed leeks and a medley of mushrooms create the perfect appetizer, whether served warm at home for a light dinner or chilled at a casual beach picnic.

Course: Appetizer
Keyword: appetizer, bruschetta, make-ahead, mushroom
Servings: 6 servings
Calories: 259 kcal
Author: CaliGirl Cooking
  • 3 tablespoons butter
  • 1 leek (white part only), sliced
  • 2 shallots, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 12 ounces mixed mushrooms, sliced (I used baby bellas, shiitake and cremini)
  • 1/2 cup cream sherry
  • 1 tablespoon white vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste
  • 1 loaf hearty bread, sliced
  • Olive oil to coat bread
  1. Melt butter in a large saucepan over medium heat. 

  2. Add leek, shallots and garlic and sauté until leek is translucent and fragrant, about 5 minutes. Add mushrooms and stir to combine.

  3. Add sherry, vinegar and fresh herbs and cook over medium heat until mushrooms release their juices and have wilted significantly. Season with salt and pepper to taste.

  4. Remove mushrooms from heat and let cool. Turn oven on to medium broil and place rack in middle of oven. Cover a large baking sheet with parchment paper or a silpat. 

  5. Brush olive oil lightly over both sides of each piece of sliced bread and place on prepared baking sheet. Broil bread until golden, somewhere around 5 minutes for each side (keep a close eye on it, as oven temps vary greatly and your bread can go from golden to charred in a matter of seconds.)

  6. Let bread cool and then serve alongside mushrooms (you can either load the bread slices with mushrooms yourself before serving or let guests load their own.)

Healthy Curried Chicken Salad with Apples

Yep, I’ve gone and done it. I’ve transformed a typically “less healthy” dish into a delicious, refreshing, so-healthy-for-you-you-could-eat-it-every-day treat. Healthy Curried Chicken Salad with Apples to the rescue!

Healthy Curried Chicken Salad | CaliGirl Cooking for The Fit Blog

Let’s be real for a minute. Chicken or tuna salad in any way, shape or form, used to be my nemesis. You see, I once had a not-so-healthy relationship with food and thought anything with any amount of fat was the devil, even avocado! (Annndddd I can’t believe I just admitted that.) The good news is, I eventually found my way back to balance and now feel more armed with information on what’s good for me (including healthy fats!) and what’s not, and of course I want to share it all with you J

But, backing up for a minute, I have a serious question to ask you. I’ve touched on it here and there, but you may have picked up by now that part of the reason I am so passionate about balanced living (and eating!) is because of certain personal struggles I’ve had in the past with eating, working out excessively, etc. that I’ve learned to overcome over a very long period of time. Since I started CaliGirl Cooking, I’ve been a bit remiss to write about them, partly due to shyness (the Internet is a big, scary world!), partly due to trying to find my voice in the blogging community, and partly because (as any of my IRL friends would tell you) I just hate putting my fears, problems and struggles on others. I’m such a giver and a fixer that I never want to burden anyone with my troubles or worries.

The thing is, as I continue this blogging journey and my mission to share balanced-living recipes with you all, I want you to understand that I’ve been there too, and it has most DEFINITELY not been an easy (or quick) road for me to get to the mindset, about eating in particular, that I have today. So, tell me, are you interested in hearing my story? If so, I’ll be more than happy to share. I’m here for YOU, and if I can help just one person find their way to a balanced lifestyle a little more quickly than I did, I’ll consider that a success.

The reason I decided to bring this up now is because of this tasty Healthy Curried Chicken Salad with Apples I’m sharing with you and my friends at The Fit Blog today. This reminds me of how far I’ve come in my eating struggles for a couple of reasons. One, I first came across a version of curried chicken salad when I lived in Hawaii, but it was at the height of my struggles with food so I never let myself get it and enjoy it to the fullest. I always looked at it longingly in the deli case and then proceeded to grab fresh mango and a couple of apples as my “snack.” No wonder I was always hungry. Two, I did something about it, and created my own healthy version that gave me all of the same great taste without all of the calories that I was so fearful of (read “tons of mayo”.)

Healthy Curried Chicken Salad | CaliGirl Cooking for The Fit Blog

Today, I’m not nearly as fearful of a little fat or mayo as I was back then, but I’ll still welcome a healthy substitute if it tastes just as good as the non-healthy version. Enter this Healthy Curried Chicken Salad with Apples. So how did I do it? First off, I subbed in nonfat plain Greek yogurt for the mayo. This is the “savior swap” for me for any salads, dips, etc. that are typically mayonnaise based. It’s thick and creamy, just like the mayo, without all of the fats and other sketchy stuff. The one major difference is that it tends to taste a bit tarter than mayo, so I usually try to balance that out with some other ingredient, in this case, tahini. Other yummy-tasting additions to the Greek yogurt substitute might be miso paste or even just a dash of garlic powder or salt.

That’s really the only major swap we need to make to take the Curried Chicken Salad from indulgent to “healthified.” I do use chicken breasts (as opposed to the dark meat chicken that many of these types of recipes call for), but that’s more of a personal preference as opposed to a health-centered one. Some would argue that breast meat is healthier than thigh meat, but chicken is such a good-for-you, lean protein that you’ll really be fine whichever direction you tend to lean in your day-to-day life.

Healthy Curried Chicken Salad | CaliGirl Cooking for The Fit Blog

What I love even more about this recipe is that, once you take out the mayonnaise, all of the other ingredients are already nutritional powerhouses. Curry powder has TONS of health benefits, and the celery and apples give us lots of filling fiber. Not to mention all of the protein from the Greek yogurt, the cashews AND the chicken! Is this Healthy Curried Chicken Salad making you shout “Hallelujah!” yet or what?

Okay, if it’s not, let me give you one more little tip. You can tell that this dish is already great as is for lunches, a light dinner, picnics, snacking, etc. But, the little secret I haven’t let you in on yet is how absolutely, freaking amazing, delicious Healthy Curried Chicken Salad with Apples is when served in a scooped out half of a papaya. Seriously, just give it a shot. If it doesn’t give your taste buds the perfect sweet and spicy balance, it will at least take you to a tropical deserted island somewhere. And that’s all we can ask for on a Wednesday, right?Healthy Curried Chicken Salad | CaliGirl Cooking for The Fit Blog

To get this recipe for Healthy Curried Chicken Salad with Apples, hop on over to The Fit Blog!

And please, please, please give me your feedback on whether you’d be interested in a more in-depth post about my struggles in the past and how I’ve come to have the mindset around balanced living that I do today. The longer I do this blogging thing, the more I feel that you all are my “tribe.” I want to be real and honest with you, and at the same time be resource for those of you who may currently be struggling with that balance. As always, I’m here for you @ robin@caligirlcooking.com.



If you like this recipe, be sure to check out my other latest contribution to The Fit Blog, Ahi Poke Salad with Macadamia Nuts.

Healthy Curried Chicken Salad | CaliGirl Cooking for The Fit Blog

Hand me a mai tai and I’m set!