Portabella Mushroom Bruschetta

This is a Bruschetta with a change of pace from the everyday.It really is worth making. You can prepare the mushrooms and tomato relish ahead of time and reheat the mushrooms just before serving.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  slices  crusty  whole wheat bread
• 1  garlic clove
• 3  portabella mushroom caps, wiped clean
• 2  shallots, chopped fine
• 2  garlic cloves, minced
• 2  tablespoons olive oil
•  salt & freshly ground black pepper
• 1⁄2 cup  shaved parmesan cheese

• tomato relish

• 2  cups cherry tomatoes
• 1⁄4 cup  minced red onion
• 1⁄4 cup fresh basil, shredded
• 1⁄4 cup  balsamic vinegar
• 1⁄4 cup extra virgin olive oil
•  salt and pepper

Directions

1. Toast bread in 350°F oven until golden brown, about 5 minutes.
2. Rub lightly with garlic clove while still warm.
3. Coarsely chop the mushrooms .
4. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add shallots and garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Remove skillet from heat. Keep mushrooms warm, covered.
5. This can be made ahead,refrigerated and reheated at serving time.
6. Tomato Relish:
7. Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
8. Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.