Directions:
- Heat the oil over medium heat in a large sauté pan.
- Add the shallot & garlic and cook until soft but not browned. Add the mushrooms, thyme, wine and salt.
- Cook until the liquid has evaporated and the mushrooms are tender - about 15 minutes.
- Adjust the seasonings and stir in the parsley.
- For the crostini: Cut twelve slices from the baguette diagonally – slices should be about 3/8” thick and about 4” long.
- Place slices on a baking sheet and brush the tops with olive oil. Bake in a 350-degree oven until golden brown.
- To serve: Top each crostini with the mushroom mushroom mixture and sprinkle with the Fontina cheese. Place back in the oven and bake until the cheese is melted.
- Serves four as an appetizer
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.36 Kcal (1078 kJ) | ||
| Calories from fat | 186.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.76g | 32% | |
|---|---|---|---|
| Cholesterol | 38.28mg | 13% | |
| Sodium | 266mg | 11% | |
| Potassium | 66.99mg | 1% | |
| Total Carbs | 6.23g | 2% | |
| Sugars | 2.05g | 8% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 10.14g | 20% | |
| Vitamin C | 4mg | 7% | |
| Iron | 90.9mg | 505% | |
| Calcium | 190mg | 19% | |
| Amount Per 100 g | |||
| Calories | 202.14 Kcal (846 kJ) | ||
| Calories from fat | 146.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.3g | 32% | |
|---|---|---|---|
| Cholesterol | 30.07mg | 13% | |
| Sodium | 208.93mg | 11% | |
| Potassium | 52.62mg | 1% | |
| Total Carbs | 4.89g | 2% | |
| Sugars | 1.61g | 8% | |
| Dietary Fiber | 0.75g | 4% | |
| Protein | 7.97g | 20% | |
| Vitamin C | 3.1mg | 7% | |
| Iron | 71.4mg | 505% | |
| Calcium | 149.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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