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Portabella Mushroom Bruschetta

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Debi Shawcross author of Friends At The Table

Portabella mushrooms add a rich meaty texture. Feel free to reduce the cheese or substitute low fat cheese.

Makes 24 appetizers


  • 1 large portabella mushroom, chopped into ¼” dice
  • 1 tablespoon olive oil
  • 2 large plum tomatoes, seeded and chopped
  • 12 dried tomatoes halves in oil, drained and chopped
  • 1 cup (4 ounces) shredded Italian 6-cheese blend
  • 1/3 cup crumbled Gorgonzola or blue cheese
  • ¼ cup minced sweet onion
  • 1 tablespoon minced fresh basil
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon garlic powder
  • ¼ teaspoon fresh ground pepper
  • 24 baguette slices


    1. Heat olive oil in heavy large skillet over medium high heat. Add mushrooms and sauté until just softened (about 2 minutes). Remove from heat, drain and place mushrooms in a small bowl to cool.
    2. Meanwhile, stir together the remaining ingredients for topping. Add cooled mushrooms to mixture and combine well. Arrange baguette slices on a baking sheet; spoon tomato mixture evenly over slices.
    3. Bake at 350° for 7 to 8 minutes or until cheese melts.
Photo by Flicker user Muy Yum / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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