Sautéed portobello mushrooms, olives, and shallots topped with freshly diced tomatoes is a twist on a classic bruschetta appetizer. Toasted bread rubbed with roasted garlic and topped with a mushroom mixture and then fresh diced tomato makes a starter that is out of this world.
- 1 package baby Portobello mushrooms, chopped
- ½ cup shallots, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small jar green olives, chopped
- 1 small jar roasted red peppers, chopped
- 2 cups tomato, diced
- 1 heads of garlic, roasted
- 40 slices baguette-style French bread, ½ inch thick
- Preheat oven to 350° F.
- Heat butter and olive oil in large skillet over medium high heat until butter is melted. Add shallots and minced garlic; cook for about 1 minute. Add chopped mushroom and cook until tender (about 4 to 6 minutes). Add olives and peppers.
- Place bread slices on a baking sheet and toasted in the oven. Spread each slice of bread with roasted garlic; place a small amount of mushroom mixture on each bread slice. Top each slice with a bit of tomato. Makes about 40 appetizers.
Photo – iStockphoto