Portobello Mushroom and Bread appetizerFrom midgelet 7 years ago
- 1 10-ounce pkg of baby mushrooms shopping list
- Extra virgin olive to taste shopping list
- Dijon mustard to taste shopping list
- Fresh minced garlic to taste shopping list
- salt and pepper to taste shopping list
- 2 large slices from a round rustic white bread toasted shopping list
- extra virgin olive oil shopping list
- fresh chopped parsley for garnish shopping list
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
The Cookmidgelet Eastern, USA
The Rating4 people
I love mushrooms! This sounds good!dynie in Marietta loved it
sounds delicous gotta try this one thanks high5momo_55grandma in Mountianview loved it
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