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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.


  • 1/4 cup olive oil
  • 2 tablespoons shallots, minced
  • 10 ounces Portobello mushrooms, cleaned, finely chopped
  • 1 cup heavy cream
  • 1 cup (6 ounces) Wisconsin blue cheese*
  • Fine sea salt
  • Freshly cracked black pepper
  • 40 crostini
  • Vegetable oil for frying
  • 1 cup loosely packed baby arugula or spinach leaves

* The chef prefers a creamy style blue.


  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


Maricopa, Arizona

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