MUSHROOM AND TOMATO BRUSCHETTA

Complexity: Medium

Ingredients:

  • 2 cups sliced white button mushrooms
  • 1 large portabella mushroom, cut into large dice
  • (remove the dark gills under the portabella)
  • 3 large tomatoes, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp chopped celery
  • 2 -3 blades chives, sliced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp pepper sauce
  • 3 tbsp olive oil
  • Grated cheese, your choice but preferably cheddar or asiago
  • 1 large baguette, cut into 1-inch slices
  • Cooking spray

Directions

  1. Lightly spray a large baking sheet with cooking spray and set aside.
  2. In a large saute pan, heat the olive oil over medium heat. Add the red onion and fry just until onion begins to get tender. Add the mushrooms and let cook until they are tender. Add the garlic.
  3. Add the tomatoes and stir in to the mushroom and onion mixture. If the mixture is sticking to the pan add a little bit of water and mix.
  4. Add the celery, chives, salt, pepper, and pepper sauce. Stir and let simmer for a few minutes. Taste and adjust seasonings if necessary. At this point the mixture can be refrigerated until the next day before using.
  5. Preheat the oven to 400 degrees F.
  6. Place the baguette slices on the baking sheet and top each one with the mushroom mixture. Top with a little grated cheese.
  7. Place in the preheated oven for 7 – 10 minutes or until the cheese is melted. If using the mixture straight from the refrigerator, leave in the oven a little longer to ensure it is heated through. Remove and serve warm.

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