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Parmesan Bruschetta with Mushroom Ragu

 Parmesan Bruschetta with Mushroom Ragu
Recipe provided by KRAFT®
18 ServingsPrep: 30 min.


  • 2 cups hot water
  • 1 package (1 oz.) dried porcini mushrooms
  • 3 tablespoons olive oil, divided
  • 1/2 pound each fresh cremini mushrooms and shiitake mushrooms, cut in half
  • 1 onion, chopped
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup KRAFT® Grated Parmesan Cheese, divided
  • 1 can (14.5 oz.) HUNT'S® Diced Tomatoes, undrained
  • 1/4 cup chopped fresh thyme
  • 1 French bread baguette (1 lb.), ends trimmed, baguette cut into 18 slices


  • ADD hot water to dried mushrooms in bowl; let stand 15 min.
  • Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add
  • fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix
  • well. Cook 10 min., stirring frequently.
  • ADD soaked mushrooms (with liquid) to skillet along with the tomatoes
  • and thyme; stir. Bring to boil; simmer on medium-low heat 10 min.,
  • stirring frequently.
  • MEANWHILE, heat oven to 425°F. Place bread slices in single layer

2 of 2

Parmesan Bruschetta with Mushroom Ragu (continued)

Directions (continued)

  • on baking sheet. Brush with remaining oil; sprinkle with remaining
  • cheese. Bake 10 min.
  • SPOON mushroom mixture onto toast slices just before serving. Yield:
  • 18 servings.