Wisconsin Fontina And Gorgonzola Crostini With Exotic Mushrooms By Chef Thomas Catherall, C.M.C – a delicious recipe with extra-virgin olive oil, butter, mushrooms, portobello mushrooms, herbs, flat-leaf parsley. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to broil.
2
Heat olive oil and butter in large skillet over medium-high heat. Add mushrooms and cook until the liquid has evaporated and mushrooms are dry, about 10 minutes. Add mixed herbs and parsley, and toss to mix. Season with salt and pepper. Remove from heat.
3
Rub each side of toasted bread slices lightly with garlic clove. Divide and distribute warm mushrooms on top of bread slices. Combine the cheeses and sprinkle evenly over mushrooms. Place mushroom toasts under hot broiler. Broil until cheese melts, 30 to 60 seconds. Place the toast slices on serving platter and drizzle with lemon juice. Garnish with parsley leaves. Serve immediately.
331
kcal
Calories
21
g
Fat
21
g
Carbs
17
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 13 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 tablespoon butter, 8 ounces fresh exotic mushrooms, (such as shiitake or oyster), sliced, 8 ounces portobello mushrooms, sliced, and more.
Yes, Wisconsin Fontina And Gorgonzola Crostini With Exotic Mushrooms By Chef Thomas Catherall, C.M.C 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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