Portabella Mushroom Bruschetta
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.