Smoked paprika, sage and an oak-aged Chardonnay enhance the rich, earthy flavor of this grilled mushroom and cheese toast. Drizzled with a balsamic glaze, this makes an irresistible meatless appetizer for backyard entertaining.
Mix wine, oil, sage, smoked paprika, garlic salt and pepper in large bowl. Add mushrooms; toss to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor.
Grill mushrooms in grilling basket over medium-high heat 10 minutes or until tender and well browned, stirring occasionally. Grill bread slices 1 to 2 minutes per side or until grill marks appear.
Arrange bread slices in single layer on large perforated grilling tray or disposable aluminum grilling tray. Layer evenly with 1 1/2 cups of the cheese and grilled mushrooms. Sprinkle with remaining 1/2 cup cheese. Place tray on grill. Grill over medium-high heat with lid closed 2 minutes or until cheese is melted. Sprinkle toasts with parsley and drizzle with balsamic glaze. Serve immediately.
• Balsamic glaze is a reduction of balsamic syrup. Use to drizzle over grilled meats, salads or even desserts. It can be found in some supermarkets shelved with the balsamic vinegar, gourmet or Italian markets, or online specialty stores.
To finish toasts in broiler: Arrange grilled bread slices in single layer on large foil-lined shallow baking pan. Top as directed with cheese and grilled mushrooms. Broil 2 minutes or until cheese is melted. Garnish as directed.