Bruschetta with Portabellas

Ingredients:
10 ounces portabella mushrooms
1/4 cup olive oil
1 tsp. minced garlic
1 loaf Italian bread, cut diagonally in 12 slices
1 cup coarsely chopped plum tomatoes
2 tbs. capers
1/2 tsp. Italian seasonings
6 ounces goat cheese cut in 12 slices

Directions:
Preheat outdoor grill, or broiler until hot. Trim portabella stems, if attached, slice mushrooms. In a small bowl, combine olive oil and garlic, brush on both sides of mushroom slices and the bread. Arrange mushrooms and bread in a single layer on a vegetable grilling rack or a rack in a broiler pan; grill or broil until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside. In a small bowl, stir together tomatoes, capers and Italian seasoning. To assemble: Place one slice goat cheese on each slice of toasted bread. Top with grilled portabellas and tomato-caper mixture, dividing evenly.

YIELD: 12 Portions



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.