3 Portabella mushrooms
3-4 shallots (chopped)
2 cloves of garlic (chopped)
1 tablespoon of fresh basil (chopped)
5 tablespoons of olive oil
1 tablespoon of balsamic vinegar
salt & pepper
1 fresh loaf of Italian bread cut into 1/2 inch slices
shredded mozzarella cheese (optional)

1. Clean off mushrooms and remove the gills. Place on a plate and drizzle with 2 tablespoons of olive oil and vinegar. Let stand for 30-60 minutes. Meanwhile, start the grill to med-high.

2. Add 1 tablespoon of olive oil to a saut pan and heat on high and then add garlic. Before garlic browns (about 1-2 minutes) add shallots and then saut for a couple of minutes but not until they soften all the way.

3. Place the mushroom on a slightly oiled grill and grill for 7-minutes.

Remove from grill and place on a cutting board. Allow the mushroom to cool (approx. 10 minutes) and cut into cubes.

4. Preheat oven to 325°F.

Mix the mushrooms with onion, garlic, basil and season with salt and pepper. Let stand for 20 minutes.

5. Brush the slices of bread with the remaining olive oil and top with cheese. Place on a cookie sheet and place in oven for 8 minutes or until the cheese is brown.

6. Scoop the bruschetta on the bread and serve.

"My gourmet brother came up with this appetizer..."