Bruschetta with Skillet Seared Mushrooms and Grana Padano

Yield: 4 servings

Bruschetta with Skillet Seared Mushrooms and Grana Padano


  • 4 ounces 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup half-and-half or light cream


  1. Preheat oven to 400°F.
  2. With a cheese shaver or a vegetable peeler, shave the Grana Padano into shards to make about 1-1/2 cups.
  3. On a baking sheet, toast the bread until crisp but not browned, about 10 minutes.
  4. Cut one garlic clove in half and rub the toast with cut sides of the garlic.
  5. Scatter 1/2 cup of the Grana Padano shards evenly over the toast; set aside.
  6. With a sharp knife, cut portabella mushrooms in thin slices.
  7. Dice bell pepper in 1/2-inch pieces.
  8. Cut remaining garlic cloves into thin slivers.
  9. 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.
  10. Stir in bell pepper and garlic slivers; cook until vegetables are tender, about 5 minutes longer.
  11. Reduce the heat to medium-low.
  12. Stir in the flour, salt and pepper; cook, stirring, until incorporated, about 2 minutes; add the half-and-half and bring to a simmer.
  13. Divide the hot mushroom mixture evenly over each bruschetta and top with the remaining Grana Padano shards.

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