from the Web Chef
2 tbsp (30 ml) olive oil
1 red bell pepper (capsicum), seeded and chopped
1 green bell pepper (capsicum), seeded and chopped
2 spring onions, green and white parts, chopped
2 - 4 cloves garlic, finely chopped
2 cups (500 ml) chopped portobello, shiitake, white button, or any combination of fresh mushrooms
1 tbsp (15 ml) chopped fresh basil, or 1 tsp (5 ml) dried
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) freshly grated Parmesan cheese
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
1 loaf French bread, cut into 1/2-inch (2 cm) slices, toasted
1/2 cup (125 ml) grated mozzarella cheese
heat the olive oil in a frying pan over moderate heat and sauté the peppers, spring onions and garlic for 2 to 3 minutes. Add the mushrooms and cook covered for 5 minutes. Add the basil and thyme and cook uncovered until all the liquid has evaporated, about 10 minutes.
remove from the heat and add the Parmesan, balsamic vinegar, salt, and pepper. Spoon onto the toasted slices of French bread and top with the mozzarella. Heat under a preheated grill just until the cheese melts. Serves 6 to 8 as an appetiser.