Mushroom-Swiss Crostini
 
Yield: 16
Ingredients
  • 1 (8-ounce) package sliced baby portobello mushrooms
  • ¼ cup diced green bell pepper
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ½ cup plus 2 tablespoons finely shredded Swiss cheese, divided
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon fresh thyme leaves
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 16 prepared crostini
  • Garnish: fresh thyme sprigs
Instructions
  1. Preheat oven to 350°.
  2. Line 2 rimmed baking sheets with parchment paper.
  3. In a medium bowl, combine mushrooms, bell pepper, olive oil, and ¼ teaspoon salt, tossing to coat with oil. Spread in a single layer onto a prepared baking sheet.
  4. Bake until mushrooms release their juices, approximately 20 minutes. Let mushrooms cool slightly before finely chopping.
  5. In a medium bowl, combine chopped mushrooms, ½ cup Swiss cheese, Worcestershire sauce, thyme leaves, ¹⁄8 teaspoon salt, and black pepper, stirring to blend.
  6. Divide mushroom mixture evenly among crostini. Sprinkle with remaining 2 tablespoons Swiss cheese. Place crostini on remaining prepared baking sheet.
  7. Bake crostini until mushroom mixture is hot and cheese melts, 5 to 8 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mushroom-swiss-crostini-recipe/