A hearty appetizer with a wonderfully earthy, cheesy flavor.

1 tbsp butter

3 cups mushrooms, cut into quarters

1 small onion, chopped (about 1/4 cups)

2 cloves garlic, minced

2 tbsp grated Parmesan cheese

1 tsp dried basil leaves, crushed, or 1 tbsp fresh basil leaves, chopped

  1. Heat the butter in a 10″ skillet over medium heat.  Add the mushrooms, onion, and garlic, and cook until tender and the liquid is evaporated.  Your mushrooms should decrease significantly in size.
  2. Remove skillet from heat, and stir in cheese and basil.
  3. Use a small spoon to place mushroom mixture on Croccantini, and serve immediately.
Original recipe found at puffpastry.com
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