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Cheesy Mushroom Crostini

Cheesy Mushroom Crostini

I could eat just this cheesy mushroom crostini for a meal and be perfectly happy. I wanted something quick and easy for lunch this weekend, so I went to the refrigerator in search of options. I had some leftover slices of baguette from the previous night’s dinner, a handful of morel mushrooms that needed to be used up, some cremini mushrooms, a bit of Butterkäse cheese from Germany, some garlic, and a few sprigs of thyme. I simply sautéed the mushrooms in butter with the thyme and garlic, then  I heated the crostini up in the oven until crisp then added some cheese to melt on top. I finished these yummy crostini off by topping each one with some buttery mushrooms and fresh parsley. I really loved the gooey-buttery cheese topped crispy bread with the garlicky mushrooms–the perfect combination of flavors and textures. We all, kids included, thought these cheesy mushroom crostini were delicious.

Cheesy Mushroom Crostini

How to Make Cheesy Mushroom Crostini

Preheat the oven to 400 degrees. Slice a baguette into thin slices and place on a baking sheet. Place into the oven for 3-4 minutes, or until golden brown and crisp. Add slices of cheese to each crostini and bake for another 1-2 minutes, or until the cheese is just starting to melt. Remove from oven.

While the baguette slices are baking, heat the butter in a sauté pan over medium-high heat. Add the sliced cremini and morel mushrooms along with the full sprig of thyme to the HOT pan and let them sit for 2 minutes without stirring; toss and continue to cook for another 2-3 minutes, or until golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat. Season with sea salt and freshly cracked pepper, to taste.

Cheesy Mushroom Crostini

Spoon the mushrooms evenly on top of each crostini then sprinkle with fresh parsley. Serve immediately. Enjoy.

Cheesy Mushroom Crostini

 

 

Cheesy Mushroom Crostini

 

Yield: 6 slices 

Total Time: 10 minutes +/-

Ingredients:

6 slices of baguette
6 slices of Butterkäse cheese, or other melty cheese
1½ tbsp butter
Handful of morel mushrooms, halved
5 cremini mushrooms, quartered
1 sprig of fresh thyme, left whole
1  clove of garlic, minced
Sea salt and freshly cracked black pepper, to taste
Fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees. Slice a baguette into thin slices and place on a baking sheet. Place into the oven for 3-4 minutes, or until golden brown and crisp. Add slices of cheese to each crostini and bake for another 1-2 minutes, or until the cheese is just starting to melt. Remove from oven.

While the baguette slices are baking, heat the butter in a sauté pan over medium-high heat. Add the sliced cremini and morel mushrooms along with the full sprig of thyme to the HOT pan and let them sit for 2 minutes without stirring; toss and continue to cook for another 2-3 minutes, or until golden brown. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat. Season with sea salt and freshly cracked pepper, to taste.

Spoon the mushrooms evenly on top of each crostini then sprinkle with fresh parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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7 Comments

  1. You may just be my queen of mushrooms Pam! This quick and easy dish looks amazing! I’ve been adding soy sauce every time I make mushrooms since you shared the tip but now, well, I will definitely have to try a Cheesy Mushroom Crostini at least once! (I don’t eat cheese as often anymore)

    Thank you so much for sharing Pam and thank you for your kind words about Marion:)

  2. Love mushrooms! And love making a nice, simple dish from ingredients that I happen to have on hand. This is really inspired — wonderful flavor. Looks great, too — always important because we really do eat with our eyes. Good stuff — thanks.

  3. They look terrific! Cheese makes the world go around, in my book.

  4. What a great appetizer this would make. Very creative Pam – made with bits of leftovers.

  5. Oh yum!! Mushrooms are the best, especially when combined with bread and cheese 🙂