Mushroom And Parmigiano Bruschetta

• 1/2 cup chopped seeded plum tomato
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 teaspoon capers
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon salt
• 10 thinly sliced basil leaves
• 2 teaspoons butter
• 1/3 cup sliced cremini mushrooms
• 1/3 cup sliced shiitake mushroom caps
• 1/3 cup sliced baby portobello mushroom caps
• 1/4 cup chopped green onions
• 1 garlic clove, minced
• 8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
• 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

1. Combine first 7 ingredients in a medium bowl; set aside.
2. Melt butter in a medium nonstick skillet over medium heat. Add mushrooms, onions, and garlic; cook 5 minutes or until tender, stirring frequently. Add mushroom mixture to tomato mixture; toss well to combine.
3. Spoon about 1 tablespoon mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.

tomato, sherry vinegar, capers, sugar, red pepper, salt, basil, butter, cremini mushrooms, shiitake mushroom, baby portobello mushroom, green onions, garlic, bread baguette, cheese

Taken from www.myrecipes.com/recipe/mushroom-parmigiano-bruschetta (may not work)