Mushroom Bruschetta the Editors of Publications International, Ltd.
Prep and Cook Time 23 minutes
Makes 2 servings
|1/2||cup chopped fresh mushrooms|
|2||tablespoons chopped red bell pepper|
|1||green onion, thinly sliced|
|1||tablespoon grated Parmesan cheese, divided|
|1||tablespoon olive or canola oil|
|1/2||teaspoon lemon juice|
|1/4||teaspoon dried tarragon|
|1/4||teaspoon dried thyme|
|Salt and black pepper (optional)|
|6||slices French bread (1/2 inch thick)|
- Preheat broiler. Peel garlic cloves. Mince one garlic; cut remaining clove in half.
- Combine mushrooms, bell pepper, green onion, minced garlic, 1-1/2 teaspoons Parmesan cheese, oil, lemon juice, tarragon and thyme in small bowl. Season with salt and black pepper.
- Arrange bread slices on ungreased baking sheet. Broil 4 inches from heat 2 to 3 minutes per side or until lightly browned.
- Remove baking sheet from broiler; rub tops of bread with cut sides of reserved garlic. Spoon about 1 tablespoon mushroom mixture onto each bread slice; sprinkle with remaining 1-1/2 teaspoons Parmesan cheese. Broil 1 to 2 minutes or until cheese is melted. Serve warm.
|Serving Size:||1 bruschetta|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||28 %|
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