Mushroom & Parmigiano Bruschetta

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: 30 mins
• Serves: 4
• Yields: 2 slices

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.