Wednesday, June 3, 2009

Parmesan Mushroom Toast

This toast which captures the wild distinct taste of button mushrooms along with the striking Parmesan is truly a splendid indulgence. Its great as appetizers or just an evening snack for the hungry kids after play. Very flexible with its ingredients, it can be made with plain mushrooms or colored peppers or even with some added chicken for the non veg lovers.

Bread Slices: 3-4
Mushrooms: 7-8 sliced finely
Chicken (Optional): Cubed: 2 tablespoons
Garlic: 1 table spoon (finely chopped)
Red or white onions: 3-4 table spoons
Jalapenos or green chillies: 1-2 cut up in discs (depending on the spice)
Thyme (dried or fresh): 1 ½ teaspoons
Tomato marinara sauce/ketchup: 1 tablespoon
Parmesan cheese: 2 tablespoon (Grated)
Mozzarella cheese: 3 table spoon (Grated)
Salt to taste (You could instead use celery or garlic salt)
Pepper: 1 teaspoon
Olive oil (or any regular oil)

Heat the oil, add the chopped garlic, chilies and onions and sauté well. Add the salt and pepper. When the onions are golden, add the mushrooms (chicken/peppers) and thyme to it. Sauté well until everything gets golden brown and mixed well. Take off from the heat and let it cool. Meanwhile spread a little ketchup or the tomato sauce on the bread slices and scoop the mushroom mix onto it. Sprinkle some mozzarella cheese and top it up with the grated Parmesan. Bake in the oven for about 10-15 mins at 375 deg F until the cheese melts. Serve these toasts warm.


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