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(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

  1. One loaf of French bread or two long baguettes.
  2. Bread should be cut as desired and toasted.
  3. While bread is still hot, add a slice of vegan cheese to the top of each piece of bread.
  4. Heat water in pan and soak tomatoes for 20 min in heated water. Puree tomatoes with water and vinegar.
  5. Sauté mushrooms and garlic until tender and no water remains in skillet.
  6. Remove from heat and stir in olive oil.
  7. Fold mushrooms into tomato puree and add basil and salt/pepper.
  8. Serve with bread.