Mushroom and Parmigiano Bruschetta

Photo by Becky Luigart-Stayner
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
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- 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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