Ingredients:

1 package al fresco Sundried Tomato Chicken Sausage,sliced into small pieces
1 lb. Mushroom, chopped
1/2 cup Shallots, finely chopped
1 tsp Balsamic Vinegar
1/4 cup fresh chopped parsley
1 cup sundried tomatoes
3/4 cup parmesan cheese, grated
1 loaf of Italian or French bread

Preparation:

In a non-stick pan with cooking spray cook mushrooms, shallots, and sausage pieces stirring occasionally for 5 minutes until sausage is lightly browned, and mushrooms are tender. In a medium bowl, add mushroom and sausage mixture, balsamic vinegar, parsley, sundried tomatoes and salt and pepper to taste. Toast bread and top with mushroom mixture. Serve warm.