mushroom breakfast bruschetta
I love mushrooms. I usually have them in an omelette if I am having them for breakfast. Here is a recipe I found that adds a little something else I can put on my breakfast table, especially when I have guest for breakfast, like when the children come home for holidays.
Yield: 4
Ingredients
8 (5-inch long X 1/2-inch) diagonally cut Italian bread slices
1 package (8 ounces) ready-to-brown sausage links, thawed
1 pound white button mushrooms, sliced (about 5 cups)
1 cup quartered cherry tomatoes
1/4 cup sliced green onions (scallions)
4 slices Provolone cheese (from a 6-ounce package), cut in 1/2-inch wide strips
Directions
Preheat broiler.
On a broiler rack place bread slices; broil 3 to 4 inches from heat until brown, about 1 minute per side; place on a shallow pan; set aside.
Cut sausage in 1/2-inch thick slices. In a nonstick skillet over medium-high heat cook sausages until golden, stirring occasionally, 3 to 4 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and most of the liquid evaporates, about 5 minutes. Stir in cherry tomatoes and green onions; cook and stir until hot, about 1 minute.
Divide mixture evenly over toasted bread; top with cheese, trimming strips to fit. Broil 3 to 4 inches from heat until cheese melts, about 1 minute. Serve with scrambled eggs, if desired.
Recipe courtesy of the Mushroom Council and mushroominfo.com
Note: Mushroom mixture can be prepared up to 1 day ahead and reheated in a nonstick skillet.
