Description

Sauteed Portobello tossed with tomatoes, red onions and a delicious balsamic glaze then topped on a toasted crostini.

Ingredients

• 1  Each Portobello Mushroom, diced
1
• ¼ one_quater Each Red Onion, diced
2
• 1  Each Tomato, diced
3
• 1 ½ one_half Table Spoon(s) Parsley, finely chopped
4
• 4  Each Slices of French or Italian Bread
5
•  To Taste Salt & Pepper
6
•  To Taste Garlic Powder
7
•  As Needed Olive Oil
8
• 3  Table Spoon(s) Balsamic Vinegar
9
• 2  Table Spoon(s) Parmesan Cheese, grated
10

Directions

1. Brush bread with oil then season with salt, pepper and garlic powder
2. Toast in oven until golden brown
3. Add balsamic vinegar to a sauce pot and bring to a boil
4. Add sugar and reduce until it reaches a syrup like consistency
5. Saute mushroom with oil and season with salt and pepper
6. Once the mushroom is sauteed, place in a bowl and mix with tomato, onion, parsley and parmesan
7. Taste and season with salt and pepper
8. Place croustades on plate and top with mushroom mixture then drizzle with balsamic glaze