Mushroom and Parmigiano Bruschetta

Name: Mushroom and Parmigiano Bruschetta
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: ½ cup chopped, seeded Roma tomato; 2 tablespoons sherry vinegar; 1 teaspoon capers; ½ teaspoon granulated white sugar; ¼ teaspoon crushed red pepper; ⅛ teaspoon salt; 10 leaves thinly sliced basil; 2 teaspoons salted butter; ⅓ cup sliced cremini mushrooms; ⅓ cup sliced shiitake mushrooms; ⅓ cup sliced baby portobello mushrooms; ¼ cup chopped green onions; 1 medium garlic clove, (minced); Eight ½-inch thick slices baguette, (cut on the diagonal and toasted); ¼ cup (1-ounce) shaved Parmigiano-Reggiano cheese

An amazing, elegant appetizer. Perfect for a cocktail party!

⏱️ 25 min 🔪 Prep: 20 min 🔥 Cook: 5 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

½ cup chopped, seeded Roma tomato
2 tablespoons sherry vinegar
1 teaspoon capers
½ teaspoon granulated white sugar
¼ teaspoon crushed red pepper
⅛ teaspoon salt
10 leaves thinly sliced basil
2 teaspoons salted butter
⅓ cup sliced cremini mushrooms
⅓ cup sliced shiitake mushrooms
⅓ cup sliced baby portobello mushrooms
¼ cup chopped green onions
1 medium garlic clove, (minced)
Eight ½-inch thick slices baguette, (cut on the diagonal and toasted)
¼ cup (1-ounce) shaved Parmigiano-Reggiano cheese

Steps

In a medium bowl, combine the first 7 ingredients (through basil); set aside.
In a medium nonstick skillet, melt the butter over medium heat. Add the mushrooms, onions and garlic; cook 5 minutes or until tender, stirring frequently. Add the mushroom mixture to the tomato mixture; toss well to combine.
Spoon about 1 tablespoon of the mushroom/tomato mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.