Parmesan Bruschetta with Mushroom Ragu

Parmesan Bruschetta with Mushroom Ragu

0 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  KRAFT Grated Parmesan Cheese

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

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Ingredients

Adjust Servings

Original recipe yields 18 servings

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Directions

  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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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 125 cal
  • 6%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 17.8 g
  • 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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