Roasted Garlic And Portobello Crostini

1. 1

   Preheat oven to 350u00b0.

2. 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. 3

   Combine mushrooms and balsamic vinegar in a shallow dish, turning mushrooms to coat. Let stand 15 minutes.

4. 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. 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.

* Per serving · 4 servings · Values may vary.