Caramelized Onion and Mushroom Bruschetta


  • Toasted garlic toast w/ melted provolone cheese (bruschetta bread)
  • E.V. Olive Oil
  • Sliced Button Mushrooms
  • Diced Portabello Mushrooms
  • Caramelized Onions
  • Crushed red pepper(spice)
  • Fresh diced tomatoes
  • Vegetable Bercy/Vegetable stock
  • Freshly squeezed Lemon Juice
  • Salt/Pepper
  • Fresh Thyme
  • Herb/Garlic Butter
  • Boursin Cheese
  • Drizzle of E.V. Olive Oil
  • Fresh cracked black pepper
  • Chopped Parsley


1.      Heat 1/2 oz oil in a saute pan.
2.      Sautee the all the mushrooms to get a nice sear on outside.
3.      Add 1/4 tsp crushed red pepper and 1/4 tsp fresh thyme to the pan to coat the mix.
4.      Add 1 oz caramelized onions, 2 oz of diced tomatoes, 2 oz of vegetable bercy, 1 tbl of garlic herb butter, a pinch of salt/pepper, and a 1/2 tbl of lemon juice.
5.      Cook it all together until the liquid in the pan is almost completely gone.
6.      Toast bread in oven for a few seconds just to heat it up.
7.      Top bread with mushroom and onion mixture.
8.      Garnish the dish with boursin cheese, Extra Virgin Olive Oil, and cracked black pepper.