Parmesan Bruschetta with Mushroom Ragu

Parmesan Bruschetta with Mushroom Ragu

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"Lots of fresh and dried mushrooms simmered with Parmesan cheese and diced tomatoes top toasted baguette rounds for a sophisticated but easy appetizer."

Ingredients

30 m servings 125 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. Meanwhile, heat oven to 425 degrees F. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.
  4. Spoon mushroom mixture onto toast slices just before serving.
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