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Mushroom & Parmigiano Bruschetta

Source of Recipe

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Mushroom & Parmigiano Bruschetta

Cooking Light - April 2004 - Sandra Granseth,
Not yet rated
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.

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.

1/4 of recipe equals: Calories 145 (Calories from fat 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; Sodium 420 mg