(S) Mushroom Tomato Bruschetta
(S) Mushroom Tomato Bruschetta
By: Rachel's Tea
Info
Info
Servings
4
Prep-Time
-
Coock-Time
-
Cal/serving
66
Ingredients
- Water 1/4 cup
- Tomatoes (dried) 1/4 cup
- Balsamic vinegar 1 tbsp.
- Portobello mushrooms (or caps) 1/4 lb.
- Garlic (minced) 2 cloves
- Olive oil 1 1/2 tbsp.
- Salt 1/4 tsp.
- Pepper 1/4 tsp.
- White vegan cheese 1 pack
- Fresh basil (chopped or 1 tbsp. dried basil) 3 tbsp.
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For A Delicious Dinner!
Method
- One loaf of French bread or two long baguettes.
- Bread should be cut as desired and toasted.
- While bread is still hot, add a slice of vegan cheese to the top of each piece of bread.
- Heat water in pan and soak tomatoes for 20 min in heated water. Puree tomatoes with water and vinegar.
- Sauté mushrooms and garlic until tender and no water remains in skillet.
- Remove from heat and stir in olive oil.
- Fold mushrooms into tomato puree and add basil and salt/pepper.
- Serve with bread.
