Roasted Garlic and Portobello Crostini



15 servings (serving size: 1 crostino)

Recipe from

Oxmoor House

Nutritional Information

Calories 52
Caloriesfromfat 28 %
Fat 1.6 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.2 g
Carbohydrate 7.3 g
Fiber 0.5 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 122 mg
Calcium 0.0 mg


2 whole garlic heads
1 (6-ounce) package presliced portobello mushrooms
2 tablespoons balsamic vinegar
Olive oil-flavored cooking spray
15 (1/2-inch-thick) slices French bread baguette (about 5 ounces)
3/4 cup (3 ounces) crumbled goat cheese


1. Preheat oven to 350°.

2. Remove white papery skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set pulp aside.

3. Combine mushrooms and balsamic vinegar in a shallow dish, turning mushrooms to coat. Let stand 15 minutes.

4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom and vinegar mixture; cook 5 minutes or until mushrooms are tender, stirring occasionally.

5. Preheat broiler.

6. Spread roasted garlic pulp on 1 side of each bread slice; divide mushrooms evenly among bread slices. Spoon 2 teaspoons cheese onto each crostino. Place crostini on a baking sheet; broil 2 minutes or until toasted. Serve immediately.