Mushroom Breakfast (or anytime) Bruschetta

By MaryGladys

Ingredients

• 8 (5-inch long X 1/2 inch) diagonally cut Italian bread slices
• 1 package (8 ounces) ready-to-brown sausage links, thawed
• 1 lb (about 5 cups) fresh white mushrooms, sliced
• 1 cup quartered cherry tomatoes
• 1/4 cup sliced green onions (scallions)
• 4 slices Provolone cheese (from a 6-ounce package), cut in 1/2-inch wide strips

Preparation

Step 1

Preheat broiler. On a broiler rack place bread slices; broil 3 to 4 inches from heat until brown, about 1 minute per side; place on a shallow pan; set aside. Cut sausage in 1/2-inch thick slices. In a nonstick skillet over medium-high heat cook sausages until golden, stirring occasionally, 3 to 4 minutes.

Add mushrooms; cook, stirring occasionally, until mushrooms are tender and most of the liquid evaporates, about 5 minutes. Stir in cherry tomatoes and green onions; cook and stir until hot, about 1 minute. Divide mixture evenly over toasted bread; top with cheese, trimming strips to fit. Broil 3 to 4 inches from heat until cheese melts, about 1 minute.