Roasted Garlic and Portobello Crostini

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 28%
  • Fat: 1.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.2g
  • Carbohydrate: 7.3g
  • Fiber: 0.5g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 122mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 3. Combine mushrooms and balsamic vinegar in a shallow dish, turning mushrooms to coat. Let stand 15 minutes.
  4. 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. 5. Preheat broiler.
  6. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Garlic and Portobello Crostini Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy