Mushroom Bruschetta

Bruschetta, also known as grilled bread, has become very popular.  The outdoor grill is a perfect way to cook bruschetta for either a luncheon picnic on the deck or an appetizer before dinner.  Use different breads such as the commercial and readily available gourmet-style flatbreads or a crusty Italian loaf.

• 1 tbsp (15 mL) canola oil
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 375 g button or portobello mushrooms, sliced
• 1 tbsp (15 mL) each chopped fresh oregano and tarragonor 1 tsp (5 mL) dried
• 1/2 tsp (2 mL) freshly ground pepper
• 1/8 tsp (0.5 mL) salt
• 2 tbsp (30 mL) fresh parsley, chopped
• 1/2 cup (125 mL) Cheddar cheese, shredded
• 3 tbsp (45 mL) light cream cheese, softened
• 1 (14 oz/400 g) plain Gourmet Italian-style flatbread
• Fresh parsley leaves

In a nonstick skillet, heat oil over medium-high heat.  Cook onion and garlic for about 2 minutes. Add mushrooms, oregano, tarragon and pepper.  Cook for about 8 minutes or until mushroom liquid evaporates.  Add salt to taste; stir in parsley and reserve.

In a bowl, blend together cheeses (you may need to add a small amount of milk to have a consistency soft enough for spreading).  Spread one side of flatbread with cheese mixture.  Top with mushroom mixture.

Preheat grill on medium.  Place bread on grill rack and cook (use Direct Grilling) for about 10 minutes or until golden and cheese has started to melt.  Remove from grill, cut into 10 to 12 thin wedges.  Top each with fresh parsley and serve.

Makes 10 to 12 servings.

Recipe provided by Margaret Howard, author of All Fired UP! Published by Firefly Publishers.