Bruschetta With Mushroom and Sun Dried Tomato

Ever since we appeared on ABC 7 Chicago’s Windy City Live people have been asking us about the recipe we made on TV.

It’s a mushroom and sun-dried tomato bruschetta and we thought it was fabulous! We’re told that usually when dishes are made on this show, the hosts don’t actually eat it. But this was one where Val Warner and Ryan Chiaverini made sure the backstage crew saved some for them. The bruschetta was that good!

Treat yourself to this little bit of deliciousness. It’s easy to make and trust me, you won’t be sorry. If you’re like me and you love the awesome flavor of garlic, don’t be afraid to add a tad more!


Bruschetta With Mushroom and Sun Dried Tomato


February 12, 2018

  • Prep: 10 mins
  • Cook: 5 mins
  • 10 mins

    5 mins

    15 mins

  • Yields: Serves 2


2 tablespoons extra virgin olive oil

12 oz box of baby portobello mushrooms sliced

4 large sun dried tomatoes

1 tablespoon garlic puree

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon White Balsamic Reduction

¼ cup parsley chopped

2 tablespoons fresh grated Romano cheese

2 slices of crusty Italian bread


1In a large skillet heat oil over medium high heat until hot but not burning. Add mushrooms, sun dried tomatoes and garlic puree with salt and pepper. Cook for 3 minutes.

2Turn off the heat and add White Balsamic Reduction and parsley.

3Toast bread and sprinkle Romano cheese.

4Top with mushroom tomato mixture. Sprinkle with cheese over the top.



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