Bruschettas with mushrooms

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Crispy sandwiches with a delicious topping of baked mushrooms with Parmesan cheese



Cut the bread into slices. Brush them on both sides with a thin layer of olive oil. Heat a grill pan and grill the buns in it lightly crispy. Rub the bruschettas on 1 side with 1 clove of garlic.
Finely chop the other clove of garlic along with the onion. Saute this in the pan. Roughly chop the mushrooms. Also fry this in the pan. Season with a pinch of salt and pepper and add some finely chopped parsley. Deglaze with the balsamic vinegar and let it reduce slightly.
Divide the mushroom mixture over the bruschettas. Grate over the Parmesan cheese and sprinkle with some extra parsley. Serve lukewarm or cold.
Tip: at the supermarket they often also sell a nice mix of mushrooms. Choose that and create a surprising taste explosion.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Bruschetta mushrooms

Source: Leukerecepten by leukerecepten-nl.
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