*  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.