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Mushroom Bruschetta Recipe

Mushroom Bruschetta Recipe

12 servings



1/2 cup chopped red bell pepper

2 each: thinly sliced green onions, minced garlic cloves

2 cups chopped wild mushrooms (portobello, shiitake, oyster, enoki, etc)

1 1/2 teaspoons dried basil leaves

2 tablespoons grated fat-free parmesan cheese

Few drops balsamic vinegar

Salt and pepper, to tase


1/4 cup shredded reduced-fat mozzarella cheese


Saute bell pepper, onions, and garlic 2 to 3 minutes in lightly greased skillet. Add mushrooms and basil and cook, covered, over medium heat until wilted, about 5 minutes. Uncover and cook until liquid is gone, 8 to 10 minutes. Stir in parmesan cheese, season to taste with balsamic vinegar, salt and pepper.


Spoon mushroom mixture on bruschetta and sprinkle with mozzarella cheese, broil 6 inches from heat source until cheese is melted, 1 to 2 minutes.

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