Roasted Garlic And Portobello Crostini – a delicious recipe with garlic, mushrooms, balsamic vinegar, Olive oil, bread, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 350u00b0.
2
Remove white papery skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350u00b0 for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set pulp aside.
3
Combine mushrooms and balsamic vinegar in a shallow dish, turning mushrooms to coat. Let stand 15 minutes.
4
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and vinegar; cook 5 minutes or until mushrooms are tender, stirring occasionally.
5
Spread roasted garlic pulp on 1 side of each bread slice; divide mushrooms evenly among bread. Spoon 2 teaspoons cheese onto each crostini. Place crostini on a baking sheet; broil 2 minutes or until toasted. Serve immediately.
167
kcal
Calories
7
g
Fat
17
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 whole garlic heads, 1 (6-ounce) package presliced Portobello mushrooms, 2 tablespoons balsamic vinegar, Olive oil-flavored cooking spray, and more.
Yes, Roasted Garlic And Portobello Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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