½ cup chopped portabella mushrooms and onions
2 Tbsp Newman’s Own® Balsamic Vinaigrette Dressing
1 Tbsp olive oil
4 slices crusty dark rye bread
4 Tbsp soft herbed cheese
Preheat oven to 375°F.
Brush bread slices with one tablespoon olive oil. Place on baking sheet and bake for 10-12 minutes, turning halfway through baking.
Sauté mushrooms and onions in one tablespoon of olive oil. Once mushrooms soften, add 2 Tbsp Newman’s Own® Balsamic Vinaigrette Dressing and cook until liquid is absorbed.
When bread is done, add one tablespoon of cheese to each piece and top with mushroom and onion mixture.
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