• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

    Mushrooms cheese crostini is a simple recipe, so quick and tasty! I prepare this rich in flavor recipe as appetizer for dinners or parties. Yesterday I prepared these crostini with Ciabatta bread, Italian Fontina cheese and Shiitake mushrooms, but they are great with different mushrooms, and cheese, and bread as well!

    MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

    MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

    • 1 ciabatta bread
    • 2 lb (900 g) shiitake mushrooms
    • 4 cloves of garlic
    • ½ lb (220 g) Fontina cheese, or another cheese easy to melt
    • 4 tbsp unsalted butter
    • 4 sprigs fresh thyme
    • ½ tsp white pepper
    • to taste table salt

    MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

    BROCCOLI AND CAULIFLOWERS

    Clean the mushrooms and slice them into slices thick ¼ inch. Peel and crush the garlic, then reduce it into pieces. Melt the butter into a pan over medium heat. When the butter is completely melted and light brown, add garlic and mushrooms. Stir fry over medium/high heat, stirring frequently until garlic and mushrooms are well roasted and golden brown, then add the thyme leaves, pour them into a bowl and let reach room temperature.

    MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

    MUSHROOMS CHEESE CROSTINI

    Preheat the oven on 400° F.

    Combine the mushroom with white pepper, and shredded Italian Fontina. If you prefer, use another kind of cheese easy to melt into the oven. Cut the bread into big slices. When the oven has reached the right temperature, bake the bread slices until light crispy. Now, spread the mixture of cheese and mushrooms over the bread, and bake 10 minute. Finally, broil 2-3 minutes until crispy and golden brown. Serve  the mushrooms cheese crostini just out from the oven, very hot!

    MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina

    TAKE A LOOK AT THIS

    SAUSAGE CHEESE CROSTINI Tuscan recipe

    SAUSAGE CHEESE CROSTINI

    PRINTABLE VERSION

    MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina
     
    Print
    Mushrooms cheese crostini is a simple recipe, so quick and tasty! I prepare this rich in flavor recipe as appetizer for dinners or parties. Yesterday I prepared these crostini with Ciabatta bread, Italian Fontina cheese and Shiitake mushrooms, but they are great with different mushrooms, and cheese, and bread as well!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Appetizer
    Cuisine: Italian
    Ingredients
    • 1 ciabatta bread
    • 2 lb (900 g) shiitake mushrooms
    • 4 cloves of garlic
    • ½ lb (220 Kg) Fontina cheese, or another cheese easy to melt
    • 4 tbsp unsalted butter
    • 4 sprigs fresh thyme
    • ½ tsp white pepper
    • to taste table salt
    Instructions
    1. BROCCOLI AND CAULIFLOWERS
      Clean the mushrooms and slice them into slices thick ¼ inch. Peel and crush the garlic, then reduce it into pieces. Melt the butter into a pan over medium heat. When the butter is completely melted and light brown, add garlic and mushrooms. Stir fry over medium/high heat, stirring frequently until garlic and mushrooms are well roasted and golden brown, then add the thyme leaves, pour them into a bowl and let reach room temperature.
    2. MUSHROOMS CHEESE CROSTINI
      Preheat the oven on 400° F.
      Combine the mushroom with white pepper, and shredded Italian Fontina. If you prefer, use another kind of cheese easy to melt into the oven. Cut the bread into big slices. When the oven has reached the right temperature, bake the bread slices until light crispy. Now, spread the mixture of cheese and mushrooms over the bread, and bake 10 minute. Finally, broil 2-3 minutes until crispy and golden brown. Serve the mushrooms cheese crostini just out from the oven, very hot!
    3. MUSHROOMS CHEESE CROSTINI with shiitake and Italian fontina
    3.4.3177

     

    « VEGETARIAN BAKED PASTA with cauliflower sauce and broccoli
    ARTICHOKES SALAD with green olives and sweet garlic »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme