Traditional stuffed mushrooms seem to disappear from the table quickly. When this happens the chef or cook is pleased that their appetizer was devoured telling them it was a hit on the table. But more times than not, there never seems to be enough whole mushrooms to go around. Preparing stuffed mushrooms in a topping to create Bruschetta will spread the delicious flavor that is being craved a lot further. Now everyone will get some of the appetizers set on the table without feeling left out when the tray gets empty.
- 12 white cap mushrooms
- ½ of a medium onion
- 4 gloves of garlic
- 1 tablespoon of Parmesan cheese
- 2 tablespoons of Italian bread crumbs
- 1 teaspoon of parsley flakes
- 2 tablespoons of vegetable oil
- ¼ cup of mozzarella cheese
- 1-2 pats of butter
- Sliced baguettes
- Mince the garlic and onion very fine and set aside on the cutting board.
- Clean the mushrooms and chop fine including the stems and set aside on the cutting board.
- Place 2 tablespoons of vegetable oil into a large frying pan and heat over a medium flame.
- Lower the flame to medium-low and add the garlic and onion into the frying pan until the onion becomes translucent and soft.
- Now add the pats of butter and allow it to just melt.
- Add in the finely chopped mushrooms and sauté until golden brown, soft and cooked through.
- Once the mushrooms are completely cooked toss in the parsley and bread crumbs, and then stir the contents in the pan well.
- Turn the flame off the pan and set it aside.
- Preheat the oven to 350’.
- Slice the baguettes on an angle and place them on a rack inside a cookie sheet.
- Spoon some of the stuffed mushroom topping over each slice of bread.
- Add a pinch of Parmesan cheese and some mozzarella cheese over the top of the mushroom stuffing.
- Place the tray in the oven for 10 minutes or until bread is toasted and the cheese is melted.
- Remove tray from oven and transfer the Bruschetta bites to a platter and serve.
- To save time you can toast the bread slices earlier then when you add the mushroom mixture over the bread both will be still warm. Then pop the tray in the oven just long enough to allow the cheese to melt.
© 2014 Beverly Mucha / All Rights Reserved