Portobello and Blue Cheese Crostini

Portobello and Blue Cheese Crostini

prep time

minutes
cook time

minute
servings
40
crostini

Ingredients











Cooking Instructions

1

Heat olive oil in medium skillet over medium-high heat. Add shallots; cook until browned, stirring constantly. Add mushrooms; cook until slightly soft, stirring frequently. Add cream. Cook until liquid is reduced by 3/4 and mixture is thick, about 10 minutes. Whisk in blue cheese, salt and pepper to taste.


2

Top each crostini with about 1/2 tablespoon mushroom mixture.


3

Heat 1/2 inch oil in small skillet over medium-high heat. Carefully add arugula or spinach leaves a few at a time. Fry 1 minute or until crisp, stirring constantly. (There will be some spatter.) Drain on paper towels. Repeat until all are fried. Garnish crostini with fried leaves.


*The chef prefers a creamy style blue cheese.


Ingredients











Cooking Instructions

1

Heat olive oil in medium skillet over medium-high heat. Add shallots; cook until browned, stirring constantly. Add mushrooms; cook until slightly soft, stirring frequently. Add cream. Cook until liquid is reduced by 3/4 and mixture is thick, about 10 minutes. Whisk in blue cheese, salt and pepper to taste.


2

Top each crostini with about 1/2 tablespoon mushroom mixture.


3

Heat 1/2 inch oil in small skillet over medium-high heat. Carefully add arugula or spinach leaves a few at a time. Fry 1 minute or until crisp, stirring constantly. (There will be some spatter.) Drain on paper towels. Repeat until all are fried. Garnish crostini with fried leaves.


*The chef prefers a creamy style blue cheese.


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