Mushroom and 'Parmigiano' Bruschetta

Try this easy bruschetta recipe as a pre-dinner nosh.

In a bowl, combine 1/2 cup chopped and seeded plum tomato, 2 tablespoons sherry vinegar (you can substitute red wine vinegar, if you prefer), 1 teaspoon capers, 1/2 tsp. raw sugar, 1/4 tsp. crushed red pepper, 1/8 tsp. salt, and 10 thinly sliced basil leaves. Set aside.

Melt 2 teaspoons vegan butter (such as Earth Balance) in a medium skillet over medium heat. Add 1/3 cup sliced cremini mushrooms, 1/3 cup sliced shiitake mushroom caps, 1/3 cup sliced baby portobello mushrooms, 1/4 cup sliced green onions and 1 minced garlic clove; cook for 5 minutes. Combine the mushroom mixture and the tomato mixture.

Spread evenly over 8 (1/2-inch) thick, toasted baguette slices (that works out to about 2 tablespoons of topping per baguette slice; toast them real quick in a skillet for about a minute on each side). Top the slices evenly with 1/4 cup shredded or shaved vegan cheese in place of Parmesan - I used the vegan mozzarella from Galaxy Foods.

2 baguette slices are 150 calories.

Cost:
plum tomato $0.90
cremini mushrooms $3.99
shiitake mushrooms $0.64
baby portobello mushrooms $0.56
baguette $1.29
vegan cheese $3.39

On another note, I attended a book launch tonight for the amazing Inner World of Farm Animals by Amy Hatkoff. If you do not already know of or own this book, run out and buy a copy now! A must-read for any animal lover.