Cheesy Mushroom Crostini
This easy cheesy mushroom crostini recipe was a quick and tasty lunch this weekend that used up a few mushrooms and some Butterkäse cheese I had in the fridge. I loved the gooey-buttery cheese on top of the crispy crostini 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
Ingredients:
- 6 slices of baguette
- 6 slices of Butterkäse cheese, or other melty cheese
- 2 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
How to Make Cheesy Mushroom Crostini
Preheat the oven to 400 degrees.
Prepare the crostini by slicing a baguette into thin slices and placing it on a baking sheet. Place into the oven for 3-4 minutes, or until golden brown and crisp.
Add some cheese slices to the top of each crostini and bake for another 1-2 minutes, or until the cheese is melted. Remove from oven.
Cook the mushrooms while the baguette slices are baking, heat the butter in a sauté pan over medium-high heat. Add the sliced cremini and morel mushrooms 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.
To serve, spoon the mushrooms evenly on top of each crostini then sprinkle with fresh parsley. Serve immediately. Enjoy.
Equipment
Ingredients
- 6 slices of baguette
- 6 slices of Butterkäse cheese or other melty cheese
- 2 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
Instructions
- Preheat the oven to 400 degrees.
- Prepare the crostini by slicing a baguette into thin slices and placing it on a baking sheet. Place into the oven for 3-4 minutes, or until golden brown and crisp.
- Add some cheese slices to the top of each crostini and bake for another 1-2 minutes, or until the cheese is melted. Remove from oven.
- Cook the mushrooms while the baguette slices are baking, heat the butter in a large skillet over medium-high heat. Add the sliced cremini and morel mushrooms 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.
- To serve, spoon the mushrooms evenly on top of each crostini then sprinkle with fresh parsley. Serve immediately. Enjoy.
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:)
They look scrumptious! I want some morel mushrooms!!
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.
They look terrific! Cheese makes the world go around, in my book.
What a great appetizer this would make. Very creative Pam – made with bits of leftovers.
Oh yum!! Mushrooms are the best, especially when combined with bread and cheese 🙂
I would also be perfectly happy with this for lunch anytime