Parmesan Bruschetta with Mushroom Ragu

Lots of fresh and dried mushrooms simmered with Parmesan cheese and diced tomatoes top toasted baguette rounds for a sophisticated but easy appetizer.

Original recipe makes 18 servings


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

  • PREP

    30 mins


    30 mins


  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.


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