Grilled PortaBella Bruschetta
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Grilled Portabella Bruschetta

Prep: 20 minutes
Grill: 20 minutes • Serves: 8

1/2cup PICS unsalted butter (1 stick), melted
1tablespoon plus 1 teaspoon Montreal chicken seasoning
1(10.5-ounce) loaf French baguette, cut diagonally into 3/4-inch-thick slices
4large portabella mushroom caps, stems removed, cut into 1/4-inch-thick slices
2teaspoons chopped fresh thyme
2teaspoons PICS balsamic vinegar
1cup halved grape tomatoes
1teaspoon PICS olive oil
1/4cup PICS shredded Parmesan cheese

1.Prepare outdoor grill for direct grilling over medium heat. In small bowl, whisk 2 tablespoons butter and 1/2 teaspoon seasoning; brush both sides of baguette slices with butter mixture. Place baguette slices on hot grill rack; cook 2 minutes or until grill marks appear, turning once.

2.Place large cast iron or oven-safe skillet on hot grill rack; cover and preheat 5 minutes. In large bowl, toss mushrooms, 1-1/2 teaspoons thyme, and remaining 6 tablespoons butter and 1 tablespoon seasoning. Add mushroom mixture to preheated skillet; cover and cook 15 minutes or until tender, stirring occasionally. Transfer mushroom mixture to medium bowl; stir in vinegar and cover to keep warm.

3. In small bowl, toss tomatoes, oil and remaining ½ teaspoon each seasoning and thyme. Add tomato mixture to same skillet; cover and cook 5 minutes or until tomatoes have softened. Top baguette slices with mushroom and tomato mixtures; sprinkle with cheese.

Approximate nutritional values per serving (2 bruschetta):
238 Calories, 14g Fat (8g Saturated), 32mg Cholesterol,
397mg Sodium, 24g Carbohydrates, 2g Fiber, 7g Protein

Chef Tip:
If you have two large cast-iron or oven-safe skillets, preheat the skillets, and cook the mushrooms and tomatoes at the same time.