- Most Helpful
- Highest Rating
First, I have to apologize for the lack of parsley in the photo. I stirred it in right after I took the photo. One of my guests DO NOT like it, so I did this first.
The recipe is great and wonderful flavor. Two changes. I used 1/2 the amount of oil which was plenty. But, I do realize depending on the type of bacon you use, you may get more or less drippings off that. I had enough drippings so the extra 2 tablespoons of oil was not necessary. The other change, I added 2-3 tablespoons of sherry wine. It added a nice rich flavor to the mushrooms.
The cheese mixed in with the mushrooms gave it a great creamy texture and the smoky bacon was a great background flavor.
Excellent appy, can't wait to make again! At first I thought this might be a bit greasy with the oil, butter, and bacon grease but no! That's where the crostini comes in and soaks up all that goodness! We used Sea Salt Bagel Bites instead of crusted bread and it was fantastic! Thanks for sharing! Made for PAC Fall 2009.
5 STAR FOR SURE I did them a bit different - Instead of adding the parmesan to the mushrooms I sprinkled it on top on the mushroooms on the baguette slices - I didn;t use any butter or oil just 2 sprays of no oil- one on the bread before adding the mushrooms and a quick spray on top of the mushrooms on the baguettes before topping them with the cheese Baked in 375 oven for 14 minutes Perfect!
Beautiful recipe. I used a whole wheat french loaf, sliced, drizzled with olive oil and sea salt and baked in the oven. Paired with Tenderloin skewers and Asparagus/Proscuitto bundles. Wonderful flavor/textures
Wow, so good! very simple and easy to make - all the signs of a keeper. We just sat and ate these, one after another.... Thanks for posting
This recipe is just amazing. If you love mushrooms, you will LOVE this. So simple and sooooo good.
What a taste sensation! All these flavors blended so well it was like heaven to eat! The smoky bacon, earthy mushrooms, the sweetness of onions, the subtle lemony flavor imparted by the parsley. The crisp, buttery baguette and the salty parmesan. You can't get ANY better than this, folks. Thanks so much for sharing. I see myself making this numerous times in the future.