Mushroom Breakfast (Or Anytime) Bruschetta

Recipe Ingredients

8		Diagonally-cut Italian bread slices
		= (5" long by 1/2" thick)
1		Ready-to-brown sausage links - (8 oz) - thawed
1 lb	454g / 16oz	Fresh white mushrooms - sliced (abt 5 cups)
1 cup	62g / 2.2oz	Quartered cherry tomatoes
1/4 cup	15g / 0.5oz	Sliced green onions (scallions)
4		Provolone cheese - cut 1/2" wide strips
		= (from a 6-oz package)

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
The Mushroom Council at http://www.mushroomcouncil.com

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