Here’s a different take on that appetizer we all love so much – bruschetta!
Prep Time 10 mins.
Cook Time 20 mins.
1/4 cup olive oil
1 lb. fresh Mushrooms, diced
2/3 cup chopped onion
8 cloves garlic, crushed
1 tbsp Each dried basil and oregano
2 cups diced tomatoes
1 cup grated Parmesan cheese
1 10″ (20 cm) unsliced round Italian loaf
1 cup shredded mozzarella cheese
In large skillet, heat oil over medium high heat, cook and stir mushrooms and onion for about 3-4 minutes or until moisture is released form mushrooms and evaporates. Add garlic and herbs, cook for 1 minute. Remove from heat, cool slightly.
In a bowl mix tomatoes with Parmesan cheese. Slice loaf in half horizontally; cut off some of the crusty crown on top half so it will sit level cut side up. Place bread halves on baking sheets cut side up. Stir mushrooms into tomato mixture and spoon evenly over bread, pressing down firmly.
Sprinkle with mozzarella. Bake in 375°F (190°C) oven for 12-15 minutes or until hot and cheese is melted. Cut into 16 wedges. Makes 8 main course or 16 snack servings.
Substitute thyme and rosemary for basil and oregano and Cheddar or mixed cheese blends for mozzarella.
Courtesy of www.mushrooms.ca