MUSHROOM BRUSCHETTA
YIELD: 4 Portions
INGREDIENTS
• 8.00 (5-inch long X 1/2 inch) diagonally cut Italian bread slices
• 1.00 package (8 ounces) ready-to-brown sausage links, thawed
• 1.00 pound (about 5 cups) fresh white mushrooms, sliced
• 1.00 cup quartered cherry tomatoes
• 0.25 cup sliced green onions (scallions)
• 4.00 slices Provolone cheese (from a 6-ounce package), cut in 1/2-inch wide strips
DIRECTIONS
Preheat broiler.
On a broiler rack place bread slices; broil 3 to 4 inches from heat until brown, about 1 minute per side; place on a shallow pan; set aside.
Cut sausage in 1/2-inch thick slices.
In a nonstick skillet over medium-high heat cook sausages until golden, stirring occasionally, 3 to 4 minutes.
Add mushrooms; cook, stirring occasionally, until mushrooms are tender and most of the liquid evaporates, about 5 minutes.
Stir in cherry tomatoes and green onions; cook and stir until hot, about 1 minute.
Divide mixture evenly over toasted bread; top with cheese, trimming strips to fit.
Broil 3 to 4 inches from heat until cheese melts, about 1 minute. Serve with scrambled eggs, if desired.
Note: Mushroom mixture can be prepared up to 1 day ahead and reheated in a nonstick skillet.
The Mushroom Council (www.mushroomcouncil.com)
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