*  Exported from  MasterCook II  *

             Crostini with portobello mushrooms and parmesan

Recipe By     : Winnipeg Free Press from Orange county Register
Serving Size  : 50   Preparation Time :0:00
Categories    : Appetizers                       Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  tablespoons   olive oil -- divided
   1      clove         garlic -- peeled & minced
     1/2  pound         fresh portobello mushrooms -- stem removed
                         -- coarsley chopped
                        salt and pepper -- to taste
     1/2  recipe        basic crostini or fresh basil crostini
                        Thin shaving of parmesan-reggiano
                        cheese or asiago cheese (about 1/2 cup)
                        Garnish with leaves of fresh Italian
                        parsley

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced
garlic and cook unil garlic is softened. Add mushrooms and cook stirring,
stirring occasionally until mushrooms are soft and liquid has evaporated.
Season to taste with salt and pepper.

Advance preparation:
Mushroom mixture can be cooled and stored in an  airtight container in the
refrigerator for up to 2 days. Heat mushrooms before seving.

Presentation:
Top crostini with mushrooms and a thin shaving of cheese. Garnish with small
leaves of parsley. Serve

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NOTES : Use a cheese slicer (designed for slicing very thin shavings of
cheese) or use a vegetable peeler to shave cheese.