Mushroom and Parmigiano Bruschetta

Mushroom and Parmigiano Bruschetta Recipe
Becky Luigart-Stayner; Jan Gautro
Use any combination of fresh mushrooms in this appetizer. The mushroom topping would also be good over pasta. Shaved Parmigiano-Reggiano cheese looks handsome, but you can also grate the cheese and stir it into the topping.

Yield:

4 servings (serving size: 2 topped bruschetta)

Recipe from

Cooking Light

Nutritional Information

Calories 145
Caloriesfromfat 30 %
Fat 4.8 g
Satfat 2.6 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 6.1 g
Carbohydrate 19.5 g
Fiber 1.8 g
Cholesterol 10 mg
Iron 1.3 mg
Sodium 420 mg
Calcium 114 mg

Ingredients

1/2 cup chopped seeded plum tomato
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon capers
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
10 thinly sliced basil leaves
2 teaspoons butter
1/3 cup sliced cremini mushrooms
1/3 cup sliced shiitake mushroom caps
1/3 cup sliced baby portobello mushroom caps
1/4 cup chopped green onions
1 garlic clove, minced
8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation

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 mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.

Sandra Granseth,

Cooking Light

April 2004
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