Mushroom Crostini | PCC Natural Markets

Mushroom Crostini

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

A medley of earth and sun atop a crisp, perfect slice of baguette.



In a small cup, pour boiling water over sun-dried tomatoes to reconstitute.

Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, garlic, salt and rosemary. Cook, stirring, for about 5 minutes.

Place mushroom mixture, sun-dried tomatoes, walnuts, parsley and remaining 2 tablespoons oil in a food processor. Pulse until the mixture is the desired consistency. Slice baguette into about 24 thin slices. Brush each slice with olive oil.

Add 1 to 2 teaspoons of mushroom mixture to each slice. Top with Parmesan, if using. Put crostini on a baking sheet and place under a broiler set on low. Broil until the edges of bread begin to brown. Watch carefully so they don’t burn!

Each serving: 170 cal, 13g fat (1.5g sat), 0mg chol, 200mg sodium, 9g carb, 2g fiber, 2g sugars, 4g protein

Recipe by Alicia Guy, PCC Cooks instructor

More about: mushrooms, walnuts


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