Print Recipe

Portobello and Blue Cheese Crostini

Portobello and Blue Cheese Crostini

Crostini is topped with a creamy mixture of shallots, Portobello mushrooms, heavy cream and blue cheese.

Ingredients

* The chef prefers a creamy style blue.



Instructions

  1. Heat olive oil in medium skillet over medium-high heat. Add shallots; cook until browned, stirring constantly.
  2. Add mushrooms; cook until slightly soft, stirring frequently.
  3. Add cream. Cook until liquid is reduced by 3/4 and mixture is thick, about 10 minutes.
  4. Whisk in blue cheese, salt and pepper to taste.
  5. Top each crostini with about 1/2 tablespoon mushroom mixture.
  6. 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.)
  7. Drain on paper towels. Repeat until all are fried.
  8. Garnish crostini with fried leaves.

Servings: 40 crostini (1 1/3 cups mushroom mixture)

By Chef Cleetus Friedman

Recipe and photo credit: Dairy Farmers of Wisconsin.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.