I had everything to make a chicken lasagna but when Chad decided to go watch the Red Sox, I threw that plan out the window...too much work for just me. I had some frozen meals but they didn't really sound appetizing so I looked around in the fridge for something delicious. I had some baby bellas that were for the lasagna and a bit of goat cheese leftover from veggie paninis last week. These inspired me to create a mushroom bruschetta. There's a great wine bar in downtown Tampa that has mushroom bruschetta with goat cheese and I love it. This was a good weeknight home-cooked version.
A container of sliced baby bellas, roughly chopped
2 cloves garlic, minced
Fresh ground pepper
Bread of choice, toasted (I had rosemary ciabatta rolls)
Heat pan on medium-high heat. Add a few drizzles of olive oil and a generous pat of butter. Add mushrooms and saute until soft, about 5 minutes. Add garlic and pepper and saute for one minute more. Add a small pat of butter and stir until melted.
Spread goat cheese on bread, and top with a generous amount of chopped mushrooms. Enjoy with a nice glass of white wine...at least that's what I did!
Note: Since I had bread with rosemary in it, I didn't add any spices to the mushrooms. If you use a plain bread, you could add some thyme or rosemary to the mushrooms.