Portobello Mushroom and Goat Cheese Crostini Recipe

Portobello Mushroom and Goat Cheese Crostini

• Mushrooms
• 2 Tbsp. (30 mL) Crisco^® Pure Canola Oil or Crisco^® Pure Vegetable Oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 lb (500 g) Portobello mushrooms, trimmed and sliced
• 1 Tbsp. or 1 tsp. (15 mL or 5 mL) chopped thyme, fresh or dried
• ¹/₂ tsp. (2 mL) salt
• ¹/₄ tsp. (1 mL) pepper
• 2 Tbsp. (30 mL) chopped fresh basil
• Goat Cheese
• 4 oz /¹/₂ C. (125 g/125 mL) goat cheese, softened
• 2 Tbsp. (30 mL) unflavoured yogurt or sour cream
• 2 Tbsp. (30 mL) chopped chives
• 1 clove garlic, minced
• Bread
• 1 baguette, cut into 16 slices
• ¹/₄ C. (50 mL) Crisco^® Pure Canola Oil or Crisco^® Pure Vegetable Oil