Roasted Garlic and Portobello Crostini
Roasted Garlic and Portobello Crostini might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 45 calories. This recipe serves 15. A mixture of goat cheese, bread baguette, garlic heads, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Remove white papery skin from garlic heads (do not peel or separate cloves). Wrap each head separately in foil.
Bake at 350 for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set pulp aside.
Combine mushrooms and balsamic vinegar in a shallow dish, turning mushrooms to coat.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushroom and vinegar mixture; cook 5 minutes or until mushrooms are tender, stirring occasionally.
Spread roasted garlic pulp on 1 side of each bread slice; divide mushrooms evenly among bread slices. Spoon 2 teaspoons cheese onto each crostino.
Place crostini on a baking sheet; broil 2 minutes or until toasted.