Mushroom & Parmigiano Bruschetta

• 12 cup plum tomato, chopped & seeded
• 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
• 1 teaspoon capers
• 12 teaspoon sugar
• 14 teaspoon crushed red pepper flakes
• 18 teaspoon salt
• 10 basil leaves, thinly sliced
• 2 teaspoons butter
• 13 cup cremini mushroom, sliced
• 13 cup shiitake mushroom caps, sliced
• 13 cup baby portabella mushroom cap, sliced
• 14 cup green onion, chopped
• 1 garlic clove, minced
• 8 slices French baguettes, diagonally cut & toasted (approx 1/2 inch thick)
• 14 cup parmagiano parmigiano-reggiano cheese, shaved

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

tomato, sherry wine vinegar, capers, sugar, red pepper, salt, basil, butter, cremini mushroom, shiitake mushroom caps, baby portabella mushroom, green onion, garlic, baguettes, cheese

Taken from www.food.com/recipe/mushroom-parmigiano-bruschetta-261441 (may not work)