Mushroom & Parmigiano Bruschetta

Submitted by Meredith .F

"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."

 

• Ready In: 30mins
• Ingredients: 15
• Yields: 2 slices
• Serves: 4

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.

Reviews

[ChefLee]

This is really good! I used all baby bella mushrooms because that's all of these three that my store had today. I love the ingredients of this bruschetta! I did bake mine after I assembled them at 350 degrees F for 15 minutes because I wanted the cheese melty and the bread crunchy. I put olive oil on a baking sheet and then rubbed both sides of the bread with it and then put my topping on. Next time, I might use less vinegar because it sort of came out stronger than the other flavors but really good!!