Mushroom and Parmigiano Bruschetta Recipe for Rustic Appetizers

• ½ cup chopped, seeded Roma tomato
• 2 tablespoons sherry vinegar
• 1 teaspoon capers
• ½ teaspoon granulated white sugar
• ¼ teaspoon crushed red pepper
• ⅛ teaspoon salt
• 10 leaves thinly sliced basil
• 2 teaspoons salted butter
• ⅓ cup sliced cremini mushrooms
• ⅓ cup sliced shiitake mushrooms
• ⅓ cup sliced baby portobello mushrooms
• ¼ cup chopped green onions
• 1 medium garlic clove, minced
• Eight ½-inch thick slices baguette, cut on the diagonal and toasted
• ¼ cup (1-ounce) shaved Parmigiano-Reggiano cheese

1. In a medium bowl, combine the tomato, sherry vinegar, capers, sugar, crushed red pepper, salt and sliced basil. Toss gently and set aside to let the flavors meld.
2. In a medium nonstick skillet, melt the butter over medium heat. Add the mixed mushrooms, chopped green onions and minced garlic. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
3. Combine the cooked mushroom mixture with the tomato mixture and toss to combine. Spoon about 1 tablespoon of the mixture onto each toasted baguette slice. Top evenly with shaved Parmigiano-Reggiano and serve immediately.

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