Mushroom and grape tomato bruschetta
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Ingredients
  • Bread of your choice - 8 pieces
  • Mushrooms (whole white, portobello,shiitake, cremini: any or a mixture of all) - 3 cups
  • grape tomatoes - 1 cup
  • Garlic chopped 1 tsp
  • Olive oil (EVOO) 1 tbsp
  • Balsamic Vinegar - 1 tbsp
  • Red chili flakes (optional) - ½ tsp
  • Salt and pepper to taste
  • 1 cup coarsely chopped fresh basil leaves
  • Fresh cilantro leaves - chopped half cup (optional)
  • Red onions - chopped 2 tbsp (optional)
  • Mozzarella cheese - 1 cup divided
  • Butter (if needed)
  • 1 extra clove of garlic (if needed)
Instructions
  1. Wipe with a clean cloth and chop the mushrooms into bite size pieces
  2. slice the grape tomatoes into halves
  3. Heat oil and fry chopped garlic
  4. Add mushrooms and fry for 3 minutes till glossy
  5. Add the tomatoes, red chili flakes, salt.
  6. Fry for another 3-4 minutes till tomatoes start turning soft.
  7. Stir in chopped basil leaves and stir for another minute.
  8. Drizzle balsamic vinegar and pepper. Cook for another minutes and take off the stove.
Assemble
  1. Take a sliced loaf of garlic bread
  2. Spread mozzarella
  3. Pile the mushrooms and tomatoes generously
  4. Sprinkle red onions, cilantro and some more mozzarella
  5. Toast till the cheese is all melted. You can broil for 2 minutes, but make sure the bread is not burnt.
If using regular sliced bread
  1. Spread butter on the slice and toast the bread till just about warm.
  2. Rub the clove of raw garlic well all over the warm buttered bread.
  3. Spread mozzarella, pile the mushrooms and onions, red onions and cilantro
  4. Put it back in the toaster over and toast till the cheese is all melted.
  5. Serve immediately.
Recipe by The Lady 8 Home at https://www.thelady8home.com/mushroom-and-grape-tomato-bruschetta/