Open-Faced Mushroom Crostini Recipe

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Open-Faced Mushroom Crostini Recipe

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Recommended: 36 Ways to Love Toast
MAKES:
1 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min.
MAKES:
1 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min.

Ingredients

  • 2 tablespoons olive oil
  • 4 ounces small fresh mushrooms, sliced
  • 1/4 teaspoon salt
  • Pinch white pepper
  • 1 slice multigrain bread
  • 1 slice Jarlsberg cheese

Directions

In a nonstick skillet, heat olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add salt and pepper, flip and cook 5 minutes longer, until other side is red-brown.
Remove mushrooms from pan and pour out any remaining liquid. Put bread in pan and warm both sides. With bread in pan, top slice with cheese and mushrooms; heat through. Yield: 1 serving.
Originally published as Open-Faced Mushroom Crostini in Taste of Home Cooking School Collection Spring 2009, p42

  • 2 tablespoons olive oil
  • 4 ounces small fresh mushrooms, sliced
  • 1/4 teaspoon salt
  • Pinch white pepper
  • 1 slice multigrain bread
  • 1 slice Jarlsberg cheese
  1. In a nonstick skillet, heat olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add salt and pepper, flip and cook 5 minutes longer, until other side is red-brown.
  2. Remove mushrooms from pan and pour out any remaining liquid. Put bread in pan and warm both sides. With bread in pan, top slice with cheese and mushrooms; heat through. Yield: 1 serving.
Originally published as Open-Faced Mushroom Crostini in Taste of Home Cooking School Collection Spring 2009, p42

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