Parmesan Bruschetta with Mushroom Ragu

admin 25/04/20 Recipes


18 servings

Prep Time


Cook Time



2 cups: hot water

1 ounce: dried porcini mushrooms

3 tablespoons: olive oil, divided

1/2 pound: fresh cremini mushrooms, cut in half

1/2 pound: fresh shiitake mushrooms, cut in half

1: onion, chopped

1/4 teaspoon: crushed red pepper

1/2 cup: KRAFT Grated Parmesan Cheese, divided

1 (14.5 ounce) can: Hunt's® Diced Tomatoes, undrained

1/4 cup: chopped fresh thyme

1: French bread baguette (1 lb.), ends trimmed, baguette cut into 18 slices


Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.

Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.

Meanwhile, heat oven to 425 degrees F. Place bread slices in single layer on baking sheet. Brush with remaining oil; sprinkle with remaining cheese. Bake 10 min.

Spoon mushroom mixture onto toast slices just before serving.


Calories: 125 kcal

Carbohydrates: 17.8 g

Cholesterol: 3 mg

Fat: 3.6 g

Fiber: 1.7 g

Protein: 5.7 g

Sodium: 292 mg

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