Mushroom and Parmigiano Bruschetta
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.
How to Make It
Step 1
Combine first 7 ingredients in a medium bowl; set aside.
Step 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.
Step 3
Spoon about 1 tablespoon mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.
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AuburnCook's Review
Great recipe! The guests and my husband loved it. I didn't use quite as much red wine vinegar as was called for.
bethcorry's Review