Mushroom and Parmigiano Bruschetta

Ingredients

• 10  basil thinly sliced
• 10  basil thinly sliced
• 4 inch bread french toasted cut
• 2 teaspoons butter 
• 1 teaspoon capers 
• 0.3 cup crimini mushrooms sliced
• 0.3 teaspoon pepper red crushed
• 1  garlic clove minced
• 0.3 cup spring onion chopped
• 1 ounce parmesan shaved
• 0.5 cup plum tomatoes seeded chopped
• 0.3 cup portabello mushrooms sliced
• 2 tablespoons red wine vinegar 
• 0.1 teaspoon salt 
• 0.3 cup mushroom caps sliced
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan

Directions

1. Combine first 7 ingredients in a medium bowl; set aside.
2. Melt butter in a medium nonstick skillet over medium heat.
3. Add mushrooms, onions, and garlic; cook 5 minutes or until tender, stirring frequently.
4. Add mushroom mixture to tomato mixture; toss well to combine.
5. Spoon about 1 tablespoon mushroom mixture onto each bread slice.
6. Sprinkle evenly with cheese.
7. Serve immediately.