Ingredients
- 1pound mixed wild mushrooms, trimmed and sliced
- 2tablespoons balsamic vinegar
- 1tablespoon olive oil
- 1/4teaspoon dried rosemary
- 1/4teaspoon salt
- Freshly ground black pepper
- 12slices whole-wheat baguette
- Olive oil spray
- 2tablespoons grated Parmesan cheese
Directions
- Preheat the oven to 400 degrees. In a bowl, toss the mushrooms with the balsamic vinegar, olive oil, rosemary, salt and pepper to taste.
- Line a rimmed baking pan with foil and spread the mushrooms in the pan. Roast, tossing every 5 minutes, until the liquid has evaporated and the mushrooms are beginning to crisp in spots, about 25 minutes.
- Meanwhile, lightly spray the baguette slices on both sides with olive oil and place them on a baking sheet. Toast in the oven until the tops are golden, about 4 minutes. Sprinkle each toast with 1/2 teaspoon Parmesan cheese and return to the oven until the cheese is melted.
- Pile the mushrooms on the toasted baguette slices; serve.
Tags:
Appetizer