Mushroom Breakfast Bruschetta

• From: Mushroom Council

Ingredients

• 8 (5-inch long 1/2-inch) diagonally cut Italian bread slices

• 1 package (8 ounces) ready-to-brown sausage links, thawed

• 1 lb white button mushrooms, sliced (about 5 cups)

• 1 cup quartered cherry tomatoes

• 1/4 cup sliced green onions (scallions)

• 4 slices provolone cheese (from a 6-ounce package), cut in 1/2-inch wide strips

Try something out of the ordinary and serve crunchy, melty bruschetta for breakfast!

Directions

• Preheat broiler.
• On a broiler rack place bread slices; broil 3 to 4 inches from heat until brown, about 1 minute per side; place on a shallow pan; set aside.
• Cut sausage in 1/2-inch thick slices. In a nonstick skillet over medium-high heat cook sausages until golden, stirring occasionally, 3 to 4 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and most of the liquid evaporates, about 5 minutes. Stir in cherry tomatoes and green onions; cook and stir until hot, about 1 minute.
• Divide mixture evenly over toasted bread; top with cheese, trimming strips to fit. Broil 3 to 4 inches from heat until cheese melts, about 1 minute. Serve with scrambled eggs, if desired.