From: Executive chef/owner Brian Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 32 bruschetta wedges. 8 oz. sliced medium white mushrooms 8 oz. sliced shiitake mushrooms 8 oz. stemmed, sliced portabella mushrooms 8 oz. sliced oyster mushrooms 4 oz. sliced yellow onion 4 Tbsp. chopped garlic, divided 1 tsp. kosher salt 1/2 tsp. cracked black pepper 3/4 cup olive oil, divided 1 14-oz. can garbanzo beans 1/2 cup tahini (sesame paste) 1/2 cup chopped roasted red bell peppers 1/4 cup lemon ...

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