Portobello Crostini With Chevre and Oregano

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In this simple-to-prepare appetizer, the rich flavor of portobello mushrooms is infused with wine and garlic and touched with fresh oregano. A spark of goat cheese and sweet red pepper adds a beautiful and festive touch.



Preheat oven to 400º F. In a small bowl, combine olive oil and garlic. Place the bread slices on a baking sheet and brush lightly with the garlic-infused oil. Reserve the additional oil to sauté the mushrooms. Bake the baguette slices for a scant 4 to 5 minutes, or until the outside of the bread is crispy and the inside is still tender.

Heat the remaining garlic oil over medium heat in a large saucepan. Add the sliced mushrooms and chopped oregano and cook for 2 to 3 minutes, or until the mushrooms are just tender. Turn the heat to medium-high and add the white wine to the pan. Cook until the liquid is absorbed and the mushrooms are lightly glazed. Season with a pinch of salt and pepper.

To serve, top each crostini with a slice or two of the portobello mushroom and sprinkle with the crumbled chevre and the diced red peppers. Top off with a sprig of fresh oregano.

Recipe by Chef Lynne Vea, PCC Cooks instructor

Source: Sound Consumer December 2005

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: cheese, mushrooms, white wine


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