Mushroom and Parmigiano Bruschetta

Ingredients
1/2 cup chopped seeded plum tomato
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon capers
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
10 thinly sliced basil leaves
2 teaspoons butter
1/3 cup sliced cremini mushrooms
1/3 cup sliced shiitake mushroom caps
1/3 cup sliced baby portobello mushroom caps
1/4 cup chopped green onions
1 garlic clove, minced
8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation
Combine first 7 ingredients in a medium bowl; set aside.

Melt butter in a medium nonstick skillet over medium heat. Add mushrooms, onions, and garlic; cook 5 minutes or until tender, stirring frequently. Add mushroom mixture to tomato mixture; toss well to combine.

Spoon about 1 tablespoon mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.
Yield

4 servings (serving size: 2 topped bruschetta)
Nutritional Information

Sandra Granseth , Cooking Light, APRIL 2004