Tomato Mushroom Appetizers Recipes

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
• Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
• Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
• Sprinkle on the basil, salt and pepper, and stir to combine.

Steps:

• Clean mushrooms and remove stems; reserve for another use.
• Place mushroom caps, rounded side down, in an ungreased 13x9 baking dish.
• Blend together onion, cheese and worcestershire sauce; set aside.
• Wash cherry tomatoes, dry, and cut in half.
• Into each mushroom cap place about 1/4 tsp bread crumbs, then a scant 1/2 tsp cheese mixture, then top with a tomato half, cut side down.
• Bake in a preheated 375F oven for 15 to 20 minutes, or until mushrooms are tender.