*  Exported from  MasterCook II  *

             Crostini With Portobello Mushrooms And Parmesan

Recipe By     : Winnipeg Free Press from Orange county Register
Serving Size  : 50   Preparation Time :0:00
Categories    : Appetizers                       Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  tb            Olive oil -- divided
   1      cl            Garlic -- peeled & minced
     1/2  lb            Fresh portobello mushrooms --
                        - stem removed, coarsley chopped
                        Salt and pepper -- to taste
     1/2                Recipe basic crostini or
                        - fresh basil crostini
     1/2  c             Parmesan-reggiano or asiago --
                        - thin shavings
                        Fresh Italian parsley leaves --
                        - for garnish

Use a cheese slicer (designed for slicing very thin shavings of
cheese) or use a vegetable peeler to shave cheese.

In a large skillet, heat 1 tb 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 serving.

Presentation:

Top crostini with mushrooms and a thin shaving of cheese. Garnish
with small leaves of parsley. Serve.


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