This unique bruschetta has toasted baguettes with melted mozzarella and parmesan. Topped with sautéed portobello mushrooms and drizzled with balsamic glaze.
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 10bruschetta pieces
Ingredients
1 1/2tbspoil
4portobello mushrooms
1tspsalt
1/2tspblack pepper
1French baguette
1 1/2cupsgrated mozzarella cheese
1/2cupgrated parmesan cheese
3tbspbalsamic glaze
1tbspminced parsley
Instructions
Preheat oven to 425F.
Remove the stem from the portobello mushrooms and discard. Chop the mushroom into peices about 1/2 inch thick.
Heat oil in a skillet over medium heat. Saute the mushrooms, stirring often, until they soften, are cooked through and start to brown on the outside a little. Remove from the heat, season with salt and pepper and let cool slightly.
Slicing on an angle, cut 10 baguette slices that are about 1 inch thick. Place them on a baking sheet or pizza stone.
Top the baguette slices with both mozzarella and parmesan cheeses. Bake in the oven for about 7-8 minutes, or until the baguettes are toasted and the cheese bubbly.
Take the baguette slices out of the oven and assemble the bruschetta by topping each with some of the sauteed portobello mushrooms. Drizzle some balsamic glaze on top and sprinkle with parsley.