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Add a photoServings: 12
Ingredients
- 2 1/2 Tbsp. Extra virgin olive oil, divided
- 1 x Clove garlic, peeled & chopped
- 1/2 lb Fresh portobello mushrooms, stem removed coarsley minced Salt and pepper, to taste
- 1/2 x Recipe basic crostini or possibly fresh basil crostini Thin shaving of parmesan-reggiano Cheese or possibly asiago cheese (about 1/2 c.) Garnish with leaves of fresh Italian Parsley
Directions
- In a large skillet, heat 1 Tbsp. extra virgin olive oil over medium heat. Add in chopped garlic and cook unil garlic is softened. Add in mushrooms and cook stirring, stirring occasionally till mushrooms are soft and liquid has evaporated. Season to taste with salt and pepper.
- Advance preparation: Mushroom mix 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
- NOTES : Use a cheese slicer (designed for slicing very thin shavings of cheese) or possibly use a vegetable peeler to shave cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 12 servings | |
| Calories 30 | |
| Calories from Fat 25 | 83% |
| Total Fat 2.85g | 4% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 90mg | 3% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.33g | 0% |
| Protein 0.47g | 1% |
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