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.

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.

Ratings & Reviews

bethcorry's Review

AuburnCook
March 17, 2013
Very good!

AuburnCook's Review

bethcorry
January 24, 2010
Great recipe! The guests and my husband loved it. I didn't use quite as much red wine vinegar as was called for.