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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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