Description
A recipe for Mushroom Bruschetta

Ingredients

• 1 baguette
  
• Canola oil for brushing on baguette
  
• 1/2 cup canola oil, divided
  
• 4 cups Monterey White or Brown Mushrooms, quartered
  
• 1/2 cup diced onion
  
• 1 teaspoon Chef Paul Prudhomme's Vegetable Magic
  
• 1 tablespoon Chef Paul Prudhomme's Herbal Pizza and Pasta Magic
  
• 2 cloves garlic, finely chopped
  
• 1/4 cup Parmesan cheese
  
• 1 medium tomato, diced
  
• 1/4 cup red wine vinegar

Preparation
Preheat oven to broil. Slice baguette, place on baking sheet. Brush with canola oil. Broil until lightly browned.

In large sauté pan, heat 1/4 cup canola oil. sauté mushrooms and onions 5 minutes. Add vegetable seasoning blend. Cook 5 minutes longer. Cool mushroom mixture.

In large mixing bowl, combine pizza and pasta seasoning blend, garlic, cheese, tomatoes and cooled mushroom mixture. Add remaining 1/4 cup canola oil and red wine vinegar. Serve chilled on toasted baguettes.

Nutrition
no information available

Serves
Yield: 3 cups

Variations
no information available