Portabella Mushroom and Brie Bruschetta

This is our favorite bruschetta variation.  It is an original recipe of A&E Eats and it is delicious.

Ingredients:

Nutrition Facts generated from Food.com

- French baguette
- Soft brie cheese
- 2 portabella mushroom tops
- Chopped garlic
- Fresh parsley
- White wine
- Olive oil

Cut the baguette into rounds at an angle.  Place on cookie sheet and drizzle bread with olive oil. 

Chop the portabella mushroom tops
(I recommend removing the stems and throwing them away as they are a little too tough and chewy).  Heat a little olive oil and butter in a saute pan.  Add mushrooms and chopped garlic.  Season with salt and pepper and a splash of white wine.  Cook down until mushrooms are cooked completely.  As the mushrooms cook down they will let off additional moisture.  Once the mushrooms are cooked, drain the excess liquid.  Put mushroom mixture back in saute pan and add the chopped fresh parsley.

Grill the bread until you have some nice grill marks and the bread is nice and crunchy.  Spread brie cheese thickly on each piece of bread.  Since the bread is still hot, the cheese will melt.  Pour mushroom mixture on top.  Serve immediately.
 
Makes: 20 pieces
Serving size: 2 pieces