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Portabella Mushroom & Fontina Crostini Recipe

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This recipe for Portabella Mushroom & Fontina Crostini, by , is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sabina Markall
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
3/4 lb. portabella mushrooms - sliced
1/4 lb wild mushrooms - sliced
2 garlic cloves - chopped
1 T. parsley - Italian or Cilantro, chopped
1 tsp. thyme - fresh, chopped
1 1/2 c. Fontina cheese
12 slices bread - bagette or ciabatta sized long loaf

Directions:
Directions:
Heat oil in skillet. Add chopped garlic and cook for 2 minutes. Add mushrooms and cook until liquid has evaporated. Add parsley and thyme, toss together. Season with salt and pepper. Remove from heat.

Place bread on baking sheet and broil until lightly toasted. Turn bread over, top each piece with cheese and broil until cheese melts. Remove from oven.

Personal Notes:
Personal Notes:
If you don't have wild mushrooms, substitute with another type.

 

 

 

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