Try this mushroom bruschetta recipe for a wonderful appetizer before a pasta meal. It's great paired with a glass of Chianti. Feel free to add your own touches.
Ingredients
- loaf Italian bread, cut into 3/4-inch thick slices: 1 piece
- olive oil: 0.5 cup
- fresh mushrooms: 0.5 pound (diced)
- green onions: 5 piece (minced)
- garlic: 4 clove (minced)
- salt: 1 tsp
- ground black pepper: 1 tsp
- fresh parsley: 1 tsp (chopped)
- tomatoes: 3 piece (diced)
- balsamic vinegar: 1 tsp
- mozzarella cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
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Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
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Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
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While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
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Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
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Return to the oven and broil until heated through and cheese has melted, about 5 minutes.
