Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
QUICK + EASY ENTERTAINING TIPS

portobello mushroom crostini

portobello crostini | photo by: Marylou Crowley

Fontina is a great melting cheese and is a perfect complement to hearty portobello mushrooms.

2 1/2-inch thick slices French baguette, sliced on a diagonal
1-2 tablespoons extra virgin olive oil, plus extra for toasting bread
2 portobello mushroom tops, finely diced
1 clove garlic, finely minced
1 tablespoon finely minced flat-leaf parsley
Salt, to taste
Freshly ground black pepper
2 ounces fontina cheese

1. Preheat oven to 425°F. Place bread slices on a baking sheet and brush one side of each slice with olive oil. Bake until just golden brown, about 5 minutes. Turn bread slices over and set aside.
2. Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add mushrooms and cook until softened, about 8 minutes. Add garlic and cook for another 1-2 minutes. Remove from heat and stir in parsley, salt and pepper.
3. Divide mushroom mixture equally over bread slices, top with equal parts with fontina cheese. Return baking sheet to oven and bake bread slices until cheese is melted, about 5 minutes. Serve immediately.

Serves 1.

Pin It
PRINT

click here for my must have list of equipment
ARCHIVES
CATEGORIES
HOW TO VIDEOS | click here
IACP | International Association of Culinary Professionals Member
SEMAP - Local Food • Sustainable Farming
The Culinary Guild of New England
were to find us

RECIPES FEATURED ON:
www.escapetoshape.com
www.endlesssimmer.com
www.localinseason.com

ARTICLES:
Boston Globe Sunday Magazine

Edible South Shore, an Edible Communities Publication

PRESS:
South Coast Today

WINNING RECIPE:
Global Burger Contest Winner at the MET Bar and Grill:
the Dublin Burger

AWARDS:
Gourmet Recipes for One was recently named as one of the best consumer epicurean websites on Folio:’s list of 2010 Eddie and Ozzie Awards.