Ingredients
-
6
-
1
-
3
-
2
-
2
-
2
-
-
1/2
-
-
2
-
1/4
-
1/4
-
1/4
-
1/4
-
Directions
Portabella Mushroom Bruschetta, This is a Bruschetta with a change of pace from the everyday It really is worth making You can prepare the mushrooms and tomato relish ahead of time and reheat the mushrooms just before serving , I don’t understand – why remove the gills from the mushrooms? Wouldn’t that simply destroy the flavour of mushroom?, i made this recipe awhile back and forgot to review it! was good i added some mozarella cheese, as i love cheese!!!! will make again, thanks!
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Steps
|
1
Done
|
Toast Bread in 350f Oven Until Golden Brown, About 5 Minutes. |
|
2
Done
|
Rub Lightly With Garlic Clove While Still Warm. |
|
3
Done
|
Coarsely Chop the Mushrooms . |
|
4
Done
|
in a Large Skillet Heat 2 Tablespoons Oil Over Moderate Heat Until Hot but not Smoking and Cook Mushrooms Until Softened, Then Add Shallots and Garlic Stirring, Until All Liquid Mushrooms Give Off Is Evaporated, About 5 Minutes. Season With Salt and Pepper. Remove Skillet from Heat. Keep Mushrooms Warm, Covered. |
|
5
Done
|
This Can Be Made Ahead,Refrigerated and Reheated at Serving Time. |
|
6
Done
|
Tomato Relish: |
|
7
Done
|
Quarter Tomatoes; Combine With Red Onion, Basil, Vinegar, Olive Oil. Season, to Taste, and Let Marinate For 15 Minutes. |
|
8
Done
|
Top Toasted Bread With Sauteed Mushrooms, Tomato Relish, Shaved Parmesan. Garnish With Basil. |
