Mushroom and Parmigiano Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use any combination of fresh mushrooms in this appetizer. The mushroom topping would also be good over pasta. Shaved Parmigiano-Reggiano cheese looks handsome, but you can also grate the cheese and stir it into the topping. Ingredients:
1/2 cup chopped seeded plum tomato |
2 tablespoons sherry vinegar or red wine vinegar |
1 teaspoon capers |
1/2 teaspoon sugar |
1/4 teaspoon crushed red pepper |
1/8 teaspoon salt |
10 thinly sliced basil leaves |
2 teaspoons butter |
1/3 cup sliced cremini mushrooms |
1/3 cup sliced shiitake mushroom caps |
1/3 cup sliced baby portobello mushroom caps |
1/4 cup chopped green onions |
1 garlic clove, minced |
8 (1/2-inch-thick) slices diagonally cut french bread baguette, toasted |
1/4 cup (1 ounce) shaved parmigiano-reggiano cheese |
Directions:
1. Combine first 7 ingredients in a medium bowl; set aside.
2. Melt butter in a medium nonstick skillet over medium heat. Add mushrooms, onions, and garlic; cook 5 minutes or until tender, stirring frequently. Add mushroom mixture to tomato mixture; toss well to combine.
3. Spoon about 1 tablespoon mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.
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