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Chuck’s Open-Faced Mushroom Madness Recipe

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This recipe for Chuck’s Open-Faced Mushroom Madness, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Beaver
Added: Wednesday, January 28, 2009

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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