Shelly's Recipe

Portobello and Red Bell Pepper Crostini

Category: Bruschetta, Crostini and Canapes

24 thin slices French bread
2 tablespoons olive oil
1 (8-oz.) pkg. baby portobello mushrooms (crimini), sliced (1/4 inch)
1/4 cup chopped green onions (white part)
2 tablespoons Nakano Italian Herb Seasoned Red Wine Vinegar
2 teaspoons minced garlic (about 3 medium cloves)
1 red bell pepper, diced
1/4 cup chopped green onions (green part)
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat oven to 350°F. Place bread slices on baking sheet; bake 10 to 12 minutes or until crisp and slightly browned. Cool on wire rack.

2. Heat oil in large skillet over medium-high heat until hot. Cook mushrooms and white portions of green onions 2 to 3 minutes or until mushrooms start to turn golden brown, stirring occasionally. Add vinegar and garlic; cook and stir 30 to 60 seconds or until aromatic. Add bell pepper; cook 2 to 3 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in all remaining ingredients.

3. Spoon into bowl; serve surrounded by toasted bread. Or spoon mushroom mixture onto bread; arrange on platter.

24 appetizers