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.