When it comes to hors d'oeuvres, bruschetta is a timeless classic. This year, consider swtiching out the tomatoes for grilled mushrooms for an earthy depth of flavor.
Ingredients
mixed mushrooms, cleaned and sliced
1/4 cup olive oil
2 cloves garlic, minced
1 sourdough bread loaf, sliced
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
1 tablespoon lemon juice
salt and pepper to taste
Directions
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Preheat your grill to medium-high heat.
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In a medium-sized bowl, mix the sliced mushrooms, olive oil, minced garlic, salt, and black pepper until the mushrooms and garlic are well coated with oil.
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Grill the mushroom mixture for 5 to 7 minutes per side, or until nicely charred and tender.
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Transfer the grilled mushroom mixture to a mixing bowl and set aside.
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Grill the sliced sourdough bread on one side until it is golden brown
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Top the grilled bread with the mushroom mixture and sprinkle with chopped fresh parsley, grated Parmesan cheese, and lemon juice to taste.
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Serve the grilled mushroom bruschetta warm and enjoy!
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