Parmesan Bruschetta with Mushroom Ragu
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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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Ingredients30 m servings 125
Original recipe yields 18 servings
- 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.
- 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.
- 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.
- Spoon mushroom mixture onto toast slices just before serving.
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Per Serving: 125 calories; 3.6 17.8 5.7 3 292 Full nutrition