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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."
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Ingredients

30 m servings 125 cals
Original recipe yields 18 servings

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.

Nutrition Facts


Per Serving: 125 calories; 3.6 g fat; 17.8 g carbohydrates; 5.7 g protein; 3 mg cholesterol; 292 mg sodium. Full nutrition

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