Portabella Mushroom and Sun Dried Tomato Brushetta
24 ½ inch slices of a thin French or Italian loaf or baguette
1 pound portabella mushrooms rinsed and coarsely chopped/minced
4 garlic cloves pressed or crushed
1 cup softened sun dried tomatoes thinly sliced and chopped (if packed in oil rinse well under warm water and drain on paper towels)
1/2 tbsp. olive oil
1 cup fresh grated Parmesan or Asiago cheese
Method: Spray a large non stick or stick resistant skillet or Dutch oven with cooking spray and heat on medium high heat. Add garlic to pan and sauté until lightly browned. Reduce heat to medium and add mushrooms to pan. If mushrooms begin to dry out or stick add a little white wine.
Once mushrooms are tender add sun-dried tomatoes and continue to sauté 1 to 2 more minutes adding more wine to mixture if necessary to keep moist. Remove pan from heat and stir in olive oil. Cover to keep mixture warm and set aside.
Preheat broiler to 400 degrees. Slice bread on the diagonal into 24 half inch slices. Toast bread on baking sheet under the broiler until lightly browned about 1 minute and remove from oven.
Top each slice with about 1 to 2 tablespoons mushroom and tomato mixture and 1 tablespoon grated cheese.
Return topped breschetta to oven and broil until cheese begins to melts, 30 to 60 seconds. Serve immediately or turn oven to warm (200 degrees) and hold until ready to serve. (Note, the breschetta is best served hot. It will stay warm in the oven for about and hour then it will dry out. So you will want to serve it soon after it is prepared.)
Yield 24 appetizers
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