Mushroom and Parmigiano Bruschetta

Ingredients

• 8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
• 2 tablespoons sherry vinegar or red wine vinegar
• ¼ cup chopped green onions
• ¹/₃ cup sliced cremini mushrooms
• 8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
• ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
• ¹/₈ teaspoon salt
• + 52 more ingredients
• • ½ cup chopped seeded plum tomato
  • ½ teaspoon sugar
  • 1 garlic clove, minced
  • 2 teaspoons butter
  • 1 garlic clove, minced
  • ½ teaspoon sugar
  • ½ teaspoon sugar
  • ½ cup chopped seeded plum tomato
  • ¹/₈ teaspoon salt
  • 1 teaspoon capers
  • 8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
  • ¹/₃ cup sliced shiitake mushroom caps
  • 2 teaspoons butter
  • 1 teaspoon capers
  • ¼ teaspoon crushed red pepper
  • ¹/₃ cup sliced baby portobello mushroom caps
  • 1 teaspoon capers
  • 1 teaspoon capers
  • 10 thinly sliced basil leaves
  • ¹/₃ cup sliced cremini mushrooms
  • 1 garlic clove, minced
  • ¼ cup chopped green onions
  • 10 thinly sliced basil leaves
  • ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
  • ¼ cup chopped green onions
  • ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
  • 8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
  • ¹/₃ cup sliced baby portobello mushroom caps
  • 2 teaspoons butter
  • ¹/₈ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 10 thinly sliced basil leaves
  • ¹/₃ cup sliced cremini mushrooms
  • ½ cup chopped seeded plum tomato
  • ¹/₃ cup sliced baby portobello mushroom caps
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ¹/₃ cup sliced shiitake mushroom caps
  • ½ teaspoon sugar
  • ¹/₈ teaspoon salt
  • ¹/₃ cup sliced baby portobello mushroom caps
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 2 teaspoons butter
  • ¹/₃ cup sliced shiitake mushroom caps
  • ¹/₃ cup sliced shiitake mushroom caps
  • ¼ cup chopped green onions
  • ¼ teaspoon crushed red pepper
  • ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
  • ½ cup chopped seeded plum tomato
  • ¼ teaspoon crushed red pepper
  • ¹/₃ cup sliced cremini mushrooms
  • 1 garlic clove, minced

Combine first 7 ingredients in a medium bowl; set aside. 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. Spoon about 1 tablespoon mushro...

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