DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 LB. MUSHROOMS (CHAMPIGNON) THINLY SLICED
5 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 GARLIC CLOVES, CHOPPED
RED PEPPER TO TASTE
SALT TO TASTE
2 TBLSPOONS PARSLEY, CHOPPED
SLICES OF ITALIAN BREAD, SLIGHTLY TOASTED
8 OZ. TALEGGIO CHEESE
FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
RECIPE
HEAT OVEN AT 350°F
IN A FRY PAN, OVER MEDIUM TO HIGH HEAT, PLACE THE GARLIC AND RED PEPPER. SAUTEE.
BEFORE THE GARLIC BROWNS, ADD THE MUSHROOMS AND STIR OCCASIONALLY
WHEN THE MUSHROOMS ARE COOKED, ADD THE PARSLEY AND SALT, STIR AND TURN OFF THE HEAT
ADD THE GRATED PARMIGIANO CHEESE, ABOUT TWO TABLESPOONS OR AS MUCH AS YOU LIKE
ON A COOKIE SHEET LINED WITH PARCHMENT PAPER, PLACE THE SLICES OF BREAD (NOT TOO BIG). COVER THE SLICES OF BREAD WITH THE MUSHROOMS AND A SLICE OF THE TALEGGIO CHEESE. PLACE THE CROSTINI IN THE PREHEATED OVEN UNTIL THE CHEESE MELTED
TAKE OUT OF THE OVEN AND SPRINKLE WITH MORE PARMIGIANO CHEESE