A savory mixture of porcini, cremini, and shiitake mushrooms with Parmesan cheese gives this baked bruschetta its earthy flavor.
What You Need
Original recipe yields 18 servings
2 cups hot water
1 pkg. (1 oz.) dried porcini mushrooms
3 Tbsp. olive oil, divided
1/2 lb. each fresh cremini and shiitake mushrooms, cut in half
1 onion, chopped
1/4 tsp. crushed red pepper
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 can (14.5 oz.) diced tomatoes, undrained
1/4 cup chopped fresh thyme
1 French bread baguette (1 lb.), ends trimmed, baguette cut into 18 slices
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Let's Make It
Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.
Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
Meanwhile, heat oven to 425ºF. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.
Spoon mushroom mixture onto toast slices just before serving.
Substitute 1 tsp. dried thyme for the fresh thyme.
Substitute KRAFT Reduced Fat Parmesan Style Grated Topping for the Parmesan cheese.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.