Ingredients
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6 slices crusty whole wheat bread
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2 shallots, chopped fine
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2 garlic cloves, minced
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2 tablespoons olive oil
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salt & freshly ground black pepper
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1/2 cup shaved parmesan cheese
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2 cups cherry tomatoes
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1/4 cup minced red onion
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1/4 cup fresh basil, shredded
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1/4 cup balsamic vinegar
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1/4 cup extra virgin olive oil
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1 garlic clove
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3 portabella mushroom caps, wiped clean
Instructions
- Toast bread in 350°F oven until golden brown, about 5 minutes.
- Rub lightly with garlic clove while still warm.
- Coarsely chop the mushrooms .
- In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add shallots and garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Remove skillet from heat. Keep mushrooms warm, covered.
- This can be made ahead,refrigerated and reheated at serving time.
- Tomato Relish:
- Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
- Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.