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Crostini with portobello mushrooms and parmesan

Make Crostini with portobello mushrooms and parmesan at home with Olive Oil and Garlic. Serves 50. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/2 tbsp
• 1 clove

Method (preview)

1. 1

   In a large skillet, heat 1 tablespoon olive oil over medium heat.

2. 2

   Add minced garlic and cook unil garlic is softened.

3. 3

   Add mushrooms and cook stirring, stirring occasionally until mushrooms are soft and liquid has evaporated.

4. 4

   Season to taste with salt and pepper.

5. 5

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

6. 6

   Top crostini with mushrooms and a thin shaving of cheese.

7. 7

   Garnish with small leaves of parsley.

8. 8

   Serve