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Mushroom &
Cheddar Bruschetta

  • Makes 15 bruschetta

  • 6 oz Button Mushrooms, cleaned & quartered
  • 6 oz Shiitake Mushrooms, stems discarded & caps quartered
  • 2 T Olive Oil
  • 1 T Garlic, minced
  • 1/4 C Half & half
  • 1/2 T Kosher Salt
  • 1/4 T Black Pepper
  • 4 oz Adams Reserve Cheddar, grated
  • 2 T Fresh Parsley, chopped
  • 1 ea Loaf French Bread, cut into about fifteen 1/4 inch slices

Preheat oven to 375°F. Place a large sauté pan on the stove top on high heat. Immediately add the olive oil and let oil heat for 30 seconds. Add the mushrooms and season with the salt and pepper. Stir occasionally. Once the mushrooms have browned a bit, reduce heat and add garlic and half & half. Simmer this mixture until half & half has reduced to a thick and creamy consistency. Transfer mixture to a small mixing bowl and refrigerate. In the meantime, brush both sides of the French bread slices with some olive oil and place on a cookie sheet. Once mushroom mixture is cool, stir in cheddar and parsley. Spoon an equal amount of this mix on each slice of bread and place in the oven for 10 minutes. You can garnish these with more chopped parsley and more cheese. Serve warm.