Roasted Mushroom Crostini |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this recipe andit is a little gem, I think. It was given by Ali Occhialini. This would make a nice appetizer, a nice accompaniment for soup; you'll think of several more ways to use these crostini. You may substitute any other mushroom for the cremini. Ingredients:
5 portabella mushrooms |
1/2 lb baby portabella mushrooms (cremini) |
olive oil |
fresh ground black pepper |
fresh sage leaf, chopped |
1 whole wheat baguette, sliced on bias and toasted |
Directions:
1. Preheat oven to 400 degrees F. Have ready a baking sheet with sides.
2. Wipe the portabellas with a damp paper towel to clean. Do not dunk them in water as the portabellas will soak up the water and become soggy. Remove the stems and as much of the gills as possible. Wipe the cremini also.
3. Place the portabella caps on the baking sheet, cap side down. Drizzle with olive oil and pepper. Add the cremini and spray them with cooking spray.
4. Bake the mushrooms in preheated oven for 20-25 minutes. After 15 minutes, toss mushrooms around in pan, then return to oven. Cool enough to handle.
5. Chop roasted mushrooms to bite-size. Add chopped sage to the mushrooms.
6. Spoon mushroom mixture on toasted baguettes. Serve warm.
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