How to make it

  • In a large skillet with a few Tbs of extra virgin olive oil, sauté sliced portobello mushrooms until tender.
  • Add the garlic and a few Tbs of Dijon mustard to taste.
  • Season with a bit of salt ( mustard is salty too ) and fresh grated black pepper.
  • Cover and set aside.
  • Take two long slices of fresh homemade white bread and toast slices in toaster oven or oven.
  • Liberally cover with the mushrooms and any liquid.
  • Drizzle over the olive oil and add some chopped parsley.
  • Cut each piece of bread into two so you will have 4 appetizer pieces .
  • Garnish with fresh chopped parsley.
  • Serve immediately.
  • Serves 2 to 4.
  • If desired one may sprinkle on some fresh grated Romano cheese.
  • Note: I like to use a Rosemary White bread as the bread for this recipe

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    sounds delicous gotta try this one thanks high5
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    " It was excellent "
    dynie ate it and said...
    I love mushrooms! This sounds good!
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