Preparation time
15 minutes
Ready in
22 minutes
Cooking Time: 7 minutes
Makes
24 pieces
Ingredients
- 12 oz (375 g) mixed Ontario Mushrooms, such as Crimini, Portabella, Oyster and/or White Button
- 1 tbsp (15 mL) olive oil
- 1 Ontario Onion, diced
- 2 cloves Ontario Garlic, minced
- 1/2 tsp (2 mL) dried basil leaves
- 1 tbsp (15 mL) each balsamic vinegar and water
- 1/2 cup (125 mL) diced Ontario Prosciutto or Ontario Smoked Ham (such as Black Forest)
- 2 tbsp (25 mL) chopped fresh Ontario Parsley
- 1/2 cup (125 mL) shredded Ontario Parmesan, Aged Gouda or Aged Cheddar Cheese
- Salt and pepper
- 24 pieces store-bought baguette crisps or thick melba toast
Instructions
Slice small mushrooms and chop larger ones to make about 4 cups (1 L).
In large nonstick skillet, heat oil over medium-high heat. Cook onion, stirring, for about 1 minute, until lightly softened. Add mushrooms and garlic; cook, stirring, for 4 minutes, until softened. Add basil, vinegar and water; cook, stirring, for 1 to 2 minutes or until liquid has evaporated and mushrooms are lightly browned. Remove from heat.
Stir in prosciutto, parsley and half the cheese. Season to taste with salt and pepper. Spoon mixture onto baguette crisps; sprinkle with remaining cheese.
Make-ahead tip: Cool mushroom mixture, cover and refrigerate for up to 1 day. Before serving, warm briefly in microwave or a skillet over medium heat before assembling.
Nutritional Information
1 Serving
- Protein: 5 grams
- Fat: 3 grams
- Carbohydrate: 6 grams
- Calories: 70
- Fibre: 0 grams
- Sodium: 320 mg