Mushrooms and Parmesan Crostini

3 oz. chunk Parmesan Cheese
1/4 cup Olive Oil
1 1/2 lbs. Fresh White or Crimini Mushrooms, sliced 1/4" thick (about 7 1/2 cups)
1/4 cup Fresh Parsley, chopped
2 tsp. Garlic, minced
1 tsp. Fresh Thyme Leaves OR
1/4 tsp. Dried Thyme, crushed
3/4 tsp. Salt
1/8 tsp. Ground Black Pepper
4 thick slices Sourdough or Whole Grain Peasant Loaf Bread, toasted

Using a vegetable peeler shave large curls of Parmesan to make 1 cup (loosely packed); set aside. In a large nonstick skillet over high heat, heat olive oil until hot. Add mushrooms, cook, stirring frequently, until mushrooms are lightly brown and liquid nearly evaporates, about 7 minutes. Reduce heat to medium; stir in parsley, garlic, thyme, salt and black pepper. Cook, stirring frequently, until all liquid evaporates, about 2 minutes. Using a spatula press mushroom mixture down, forming an even layer; reduce heat to medium-low. Sprinkle mushrooms evenly with reserved cheese; cook uncovered, just until cheese melts, about 3 minutes. To serve, cut in 4 wedges; arrange a wedge on each slice of bread. Serve along side a salad of mixed greens, if desired.

Yield: 4 Portions

Portabella Mushrooms

Meaty-tasting and firm, portabellas stand on their own as the main ingredient in sandwiches, appetizers, entrees or sides.