Parmesan Bruschetta with Mushroom Ragu Recipe

Parmesan Bruschetta with Mushroom Ragu Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Spoon mushroom mixture onto toast slices just before serving.
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