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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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If you love mushrooms like I do, this is a great recipe for you. Ingredients:
4 tablespoons prepared garlic butter, divided |
12 slices sourdough french bread, cut diagonally |
1 (10 ounce) package mushrooms, wiped clean and sliced |
1 red onion, chopped |
1 (4 ounce) jar chopped pimiento, drained |
1/2 cup crumbled gorgonzola or 1/2 cup blue cheese, divided |
1/4 cup chopped fresh basil |
2 tablespoons french' honey dijon mustard |
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar |
Directions:
1. Divide 2 tablespoons garlic butter evenly between bread slices. Brush butter on one side of bread. Place bread, buttered-side up, on oiled grid. Grill over medium-high heat 3 minutes or until golden, turning once. Transfer to serving platter.
2. Heat remaining garlic butter in large skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 to 8 minutes or until mushrooms are golden. Add pimiento, 1/4 cup cheese, basil, mustard and vinegar; cook and stir 3 minutes or until liquid is evaporated.
3. Spoon mushroom mixture evenly over bread slices. Top with remaining cheese. Serve warm.
4. If prepared garlic butter is not available, substitute 1/4 cup melted butter mixed with 1/4 teaspoon garlic powder.
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