Mushroom & Parmesan Bruschetta (Recipe)

World Cup 2010.

Starts tomorrow and we’ll be watching as France confronts Uruguay at 8:30pm. I’m thinking of yummy munchies and of making  some of my mushroom bruschetta. This has been a longtime favorite, but I most recently tried it on hearty slices of dark seedless rye bread from the local boulangerie. Yum, yum. Don’t think I’ll change a thing for tomorrow’s cheering session.

Shopping List

4 mushrooms per person (sliced)*

Parmesan (or other hard Italian) cheese shavings

1 clove garlic per person (yeah, really that much!)

Fresh chives

Salt, Pepper

Olive oil

Dark, seedless rye bread (sliced)


1. Sautée the garlic in a bit of olive oil. Add the sliced mushrooms after a few minutes and fully cook. Add salt and pepper to taste.

2. Rub the edges of the slices of bread with a garlic clove.

3. Spoon the mushrooms onto the bread and cover with the Parmesan shavings (to make: use a vegetable peeler).

4. Grill in a hot oven until the cheese is melted and beginning to turn brown.

5. Decorate with a splash of pepper and fresh chives.

*I’d recommend baby portobello or good old champignons de paris.

Go France!

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