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    Bruschetta with Skillet Seared Mushrooms and Grana Padano

    Group 393Easy
    Group 3824 people
    T340 min


    • 4 onces Grana Padano, divided
    • 4 slices bread from a large, round “country” loaf
    • 3 cloves garlic, divided
    • 1 pound portabella mushroom caps
    • 1 small red bell pepper
    • 3 tablespoons extra virgin olive oil
    • 2 teaspoons flour
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 2/3 cup half-and-half or light cream


    STEP 1

    Preheat oven to 400°F. With a cheese shaver or a vegetable peeler, shave the Grana Padano into shards to make about 1-1/2 cups. On a baking sheet, toast the bread until crisp but not browned, about 10 minutes. Cut one garlic clove in half and rub the toast with cut sides of the garlic. Scatter 1/2 cup of the Grana Padano shards evenly over the toast; set aside. With a sharp knife, cut portabella mushrooms in thin slices.


    STEP 2

    Dice bell pepper in 1/2-inch pieces. Cut remaining garlic cloves into thin slivers. In a large skillet over medium-high heat, heat the olive oil; add the mushrooms and cook, stirring occasionally, until they soften and give off liquid, about 5 minutes.

    STEP 3

    Stir in bell pepper and garlic slivers; cook until vegetables are tender, about 5 minutes longer. Reduce the heat to medium-low. Stir in the flour, salt and pepper; cook, stirring, until incorporated, about 2 minutes; add the half-and-half and bring to a simmer. Divide the hot mushroom mixture evenly over each bruschetta and top with the remaining Grana Padano shards.