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Open-Faced Mushroom Crostini

 Open-Faced Mushroom Crostini
1 ServingsPrep: 5 min. Cook: 15 min.


  • 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


  • 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.