Mushroom & Parmigiano Bruschetta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From Cooking Light...Use any combo of fresh mushrooms in this appetizer. Could also be good over pasta! Shaved parmigiano-reggiano looks fancy, but you can also grate the cheese and stir it into the topping. Ingredients:
1/2 cup plum tomato, chopped & seeded |
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar |
1 teaspoon capers |
1/2 teaspoon sugar |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon salt |
10 basil leaves, thinly sliced |
2 teaspoons butter |
1/3 cup cremini mushroom, sliced |
1/3 cup shiitake mushroom caps, sliced |
1/3 cup baby portabella mushroom cap, sliced |
1/4 cup green onion, chopped |
1 garlic clove, minced |
8 slices french baguettes, diagonally cut & toasted (approx 1/2 inch thick) |
1/4 cup parmagiano parmigiano-reggiano cheese, shaved |
Directions:
1. Combine first seven ingredients in a bowl and set aside.
2. Melt butter in a med. skillet over med heat. Add mushrooms, onions and garlic; cook 5 minutes or until tender, stirring frequently. Add mushroom mixture to tomato mixture and toss well to combine.
3. Spoon about 1 tbsp mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.
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