Portabella Mushroom and Sundried Tomato Bruschetta

This recipe is a favorite of mine. It's fast, easy, and delicious. It makes a great safe snack in a hurry, and the leftovers are perfect to take to work for lunch the next day.

Cooking garlic breaks down the insoluble fiber and off gasses the sulfur. The mushrooms and the sourdough bread give a safe soluble fiber foundation. This recipe gives a great example of why, when it comes to IBS, HOW you cook can matter just as much as WHAT you cook!

Makes 3-4 Servings

1/2 cup water
1/4 cup packed dried tomatoes
1 teaspoon balsamic vinegar
2 portabella mushroom caps, cleaned and chopped (about 3/4 lb.)
2 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons finely shredded fresh basil
salt and pepper to taste

Two 12 inch long sourdough bread baguettes, halved and toasted

In a small saucepan heat the water until it boils. Remove from heat and add tomatoes; soak for 15 minutes. Puree tomatoes, cooking water, and vinegar in blender and transfer to serving bowl. In a medium non-stick skillet sprayed with cooking oil saute the mushrooms and garlic over medium heat until tender, and the liquid released from mushrooms has evaporated (about 5 minutes). Remove from heat and stir in the olive oil. Fold mushrooms into tomato mixture and add chopped basil. Season with salt and pepper to taste. Serve with baguette. All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.) All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.