Mushroom Breakfast (Or Anytime) Bruschetta

By á-170456

Ingredients

• 8 diagonally-cut Italian bread slices (5" long by 1/2" thick)
• 1 package ready-to-brown sausage links - (8 oz) thawed
• 1 pound fresh white mushrooms sliced (abt 5 cups)
• 1 cup quartered cherry tomatoes
• 1/4 cup sliced green onions (scallions)
• 4 slices Provolone cheese cut 1/2" wide strips (from a 6-oz package)

Details

Servings 4

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.

This recipe yields 4 servings.