Herbed Garlic Mushrooms with Goat Cheese Bruschetta

By jjadin

Haven't made yet.

Ingredients

• 1/4 cup plus 1 tbsp butter
• 4 garlic cloves, crushed
• 2/3 cup chopped Italian parsley
• 4 large portobello mushrooms, stalks removed
• 4 slices crusty bread
• 2 tbsp olive oil
• 5 1/2 oz goat cheese, at room temperature
• 1 handful arugula

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350F. Melt the butter in a small saucepan, add the garlic and parsley, and cook, stirring, for 1 minute, or until well combined. Spoon the mixture evenly over the underside of the mushrooms. Line a baking sheet with baking paper. Place the mushrooms on the sheet, filling side up, and cover with foil. Bake for 20 minutes, or until softened and cooked through.

Brush both sides of the bread with the olive oil, then broil until crisp and golden brown.

Spread the bruschetta with the softened goat cheese and top with the arugula. Cut the garlic mushrooms in half and place two halves on each bruschetta, then drizzle with the cooking juices and season with ground black pepper