Mushroom and Parmigiano Bruschetta

Mushroom and Parmigiano Bruschetta
Photo by Becky Luigart-Stayner

Ingredients

  • 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
  • + 52 more ingredients
    • 1/3 cup sliced baby portobello mushroom caps
    • 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
    • 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
    • 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
    • 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

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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network