Crostini with portobello mushrooms and parmesan

50 Servings

Ingredients

Quantity Ingredient
2½ tablespoon Olive oil; divided
1 Clove garlic; peeled & minced
½ pounds Fresh portobello mushrooms; stem removed
; coarsley chopped
Salt and pepper; to taste
½ Recipe basic crostini or fresh basil crostini
Thin shaving of parmesan-reggiano
Cheese or asiago cheese (about 1/2 cup)
Garnish with leaves of fresh Italian
Parsley

Directions

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook unil garlic is softened. Add mushrooms and cook stirring, stirring occasionally until mushrooms are soft and liquid has evaporated. Season to taste with salt and pepper.

Advance preparation: Mushroom mixture can be cooled and stored in an airtight container in the refrigerator for up to 2 days. Heat mushrooms before seving.

Presentation: Top crostini with mushrooms and a thin shaving of cheese.

Garnish with small leaves of parsley. Serve Recipe By : Winnipeg Free Press from Orange county Register Posted to FOODWINE Digest 24 Sep 96 Date: Tue, 24 Sep 1996 21:09:20 -0500 From: Ian Wingfield <iwingfie@...> NOTES : Use a cheese slicer (designed for slicing very thin shavings of cheese) or use a vegetable peeler to shave cheese.

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