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Mushroom and Parmigiano Bruschetta

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: 2 topped bruschetta)
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.

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

Nutrition 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

How to Make It

  1. Combine first 7 ingredients in a medium bowl; set aside.

  2. 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.

  3. Spoon about 1 tablespoon mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.