Sweat the diced onions on a skillet with some olive oil. Add the mushrooms and cream, cover with lid and allow the mushrooms to cook for 2-3 minutes, stirring occasionally. Open the lid and allow the sauce to reduce and thicken.
Brush the sliced baguette with olive oil and toast in the oven, or in a skillet. Season with salt, garlic powder & pepper to taste. Top the bread with 1/2 tablespoon of the thickened up sauce, mushrooms and a slice of brie cheese. Season with salt & pepper.
Serve right away.
If preparing ahead, put some sauce on the slices of baguette, top with cheese. Right before serving, put in the oven, turn to broil cycle and allow the cheese to melt.
Garnish with a slice of tomato and some dill.
Nutrition Facts
Portobello & Brie Crostini
Amount Per Serving (20 g)
Calories 99Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 151mg7%
Potassium 84mg2%
Carbohydrates 7g2%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 1.7mg2%
Calcium 27mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.