Bruschetta with Portobellos

Ingredients

• 10 ounces Portobello mushrooms
• ¼ cup olive oil
• 1 teaspoon minced garlic
• 1 loaf Italian bread cut diagonally in 12 slices
• 1 cup coarsely chopped plum tomatoes
• 2 tablespoon capers
• ½ teaspoon Italian seasonings
• 6 ounces goat cheese cut into 12 slices.

Instructions

1.    Preheat grill or broiler
2.    Trim Portobello stems, if attached, then slice mushrooms.
3.    Ina small bowl, combine olive oil and garlic; brush on both sides of mushroom slices on the bread.
4.    Arrange mushrooms and bread in a single layer on a vegetable grilling rack in a broiler pan. Grill or broil until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside.
5.    In a small bowl, stir together tomatoes, capers and Italian seasoning.
6.    Place goat cheese ion each slice of toasted bread. Top with portobello and tomato-caper mixture, dividing evenly.

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