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

Ingredients

• 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

Directions

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.