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    Mushroom and Parmigiano Bruschetta


    Source of Recipe


    Cooking Light Magazine, 4/04

    * Exported from MasterCook *

    Mushroom and Parmigiano Bruschetta

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup seeded plum tomato -- chopped
    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 basil leaves -- thinly sliced
    2 teaspoons butter
    1/3 cup cremini mushrooms -- sliced
    1/3 cup baby portobello mushroom caps -- sliced
    1/4 cup green onions -- chopped
    1 garlic clove -- minced
    8 slices French bread baguette -- diagonally cut
    -- (1/2 inch) and toasted
    1/4 cup shaved Parmigiano-Reggiano cheese
    -- (1 oz)

    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.

    Makes 4 servings (serving size: 2 topped bruschetta).

    Calories 145, fat 4.8 g, protein 61. g, carb 19.5 g, fiber 1.8 g, cholesterol 10 mg, sodium 420 mg


    Source:
    "Cooking Light Magazine, 4/04"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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