Portobello Mushroom And Bread Appetizer |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I love to make this with Portobello or other mushrooms for a yummy appetizer. I use my Rosmeary white bread recipe ( just add chopped fresh rosemary ) to any favorite bread recipe Ingredients:
1 10-ounce pkg of baby mushrooms |
extra virgin olive to taste |
dijon mustard to taste |
fresh minced garlic to taste |
salt and pepper to taste |
2 large slices from a round rustic white bread toasted |
extra virgin olive oil |
fresh chopped parsley for garnish |
Directions:
1. In a large skillet with a few Tbs of extra virgin olive oil, sauté sliced portobello mushrooms until tender.
2. Add the garlic and a few Tbs of Dijon mustard to taste.
3. Season with a bit of salt ( mustard is salty too ) and fresh grated black pepper.
4. Cover and set aside.
5. Take two long slices of fresh homemade white bread and toast slices in toaster oven or oven.
6. Liberally cover with the mushrooms and any liquid.
7. Drizzle over the olive oil and add some chopped parsley.
8. Cut each piece of bread into two so you will have 4 appetizer pieces .
9. Garnish with fresh chopped parsley.
10. Serve immediately.
11. Serves 2 to 4.
12. If desired one may sprinkle on some fresh grated Romano cheese.
13. Note: I like to use a Rosemary White bread as the bread for this recipe
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