Portabella Mushroom Bruschetta

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 slices crusty whole wheat bread
• 1 garlic clove
• 3 portabella mushroom caps, wiped clean
• 2 shallots, chopped fine
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• salt & freshly ground black pepper
• 1/2 cup shaved parmesan cheese
• 2 cups cherry tomatoes
• 1/4 cup minced red onion
• 1/4 cup fresh basil, shredded
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• salt and pepper

Recipe

• 1 toast bread in 350°f oven until golden brown, about 5 minutes.
• 2 rub lightly with garlic clove while still warm.
• 3 coarsely chop the mushrooms .
• 4 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 this can be made ahead,refrigerated and reheated at serving time.
• 6 tomato relish:.
• 7 quarter tomatoes; combine with red onion, basil, vinegar, olive oil. season, to taste, and let marinate for 15 minutes.
• 8 top toasted bread with sauteed mushrooms, tomato relish, shaved parmesan. garnish with basil.