This is a creation I came up with last week to blend my love of bruschetta, Balsamic steamed Portobello mushrooms, Prosciutto and Pizza.
Step 2. Heat up a frying pan to MAX heat, with butter and oil. Once hot, toss in [medium diced] mushrooms and Sauté–adding a dash or 3 of Balsamic vinegar.
Step 3.After 5 min or so add your bruschetta mix to the pan.
Step 4.Sauté ingredients (season) together for 2 or 3 minutes. NOTE: this step is not needed; I noticed it causes the flavors to blend and absorb into the mushroom meat. This offers a different taste, yet it dillutes the contrasting flavors of traditional Bruschetta.
Step 5. Add all your ingredients onto Focaccia . Then top with slices of shaved Prosciutto and feta cheese (I also added thinly sliced Mozzarella to mix).
Step 6. Bake on HIGH (400+) for 10min……Then serve: