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Chuck’s Open-Faced Mushroom Madness Recipe

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This recipe for Chuck’s Open-Faced Mushroom Madness is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. mushrooms, sliced
2 small tomatoes, sliced
1 ripe avocado, sliced
2 garlic cloves, minced
1/4 c. crushed walnuts
2 tsp. dried oregano
1/4 c. olive oil
2 T. lemon juice
1-1/2 c. shredded sharp provolone cheese
6 thick slices of whole-grain peasant or French bread
Directions:
Directions:
Preheat oven to 375 degrees. In a large bowl, toss sliced mushrooms with tomatoes, avocado, garlic, walnuts, oregano, olive oil, and lemon juice. Stir in half of the shredded cheese.

Set slices of bread on a baking sheet. Mound equal amounts of mushroom mixture on each slice. Top with remaining cheese.

Bake 6 to 8 minutes, until cheese melts. Serve at once
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
For the bread, I take a loaf of French bread and slice it in half the long way so you have two long slices. Place the slices side-by-side on a baking sheet or in a 9 X 13 pan. Then add the ingredients atop the bread. I add to the cooking time when I use the bread this way.

 

 

 

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