Creamy mushroom crostinis are the perfect plant-based appetizer for the big game day or any party! Crispy crostini topped with melted plant-based cheese and a flavorful creamy mushroom mix, these bite-sized appetizers are a must-try! The mushroom filling is so flavorful, you could eat it by itself. It’s not too heavy, and you’ll feel planty good. This recipe is easy to make, and the mushroom filling can be prepped, making it super convenient for hosting and even for a potluck. It’s plant-based so it’s a no-brainer recipe that everyone can enjoy!

Happy Cooking!

This recipe is sponsored by Silk.

Servings: 20-26 small crostinis or about 12 larger toasts

Prep Time: 15-20 mins

Cooking Time: 30-40 mins

Total Time: 1 hour

Ingredients: 

• 14 oz thin Baguette cut into thin slices

• 2-2.5 tbsp Olive oil, divided

• 10-12 oz mushrooms cut into thin slices, i used a mix of brown and white mushrooms

• 1-2 shallots finely chopped

• 4-6 cloves of garlic cut into thin slices

• 1 tsp chili flakes

• 1/2 tsp oregano

• 1/2 tsp dried basil leaves

• 1/4 tsp nutmeg/ajwain powder

• 1 tsp salt as per taste

• 1/2 tsp pepper

• 2 tbsp chopped flat-leaf parsley

• 1.5 tbsp all-purpose/whole wheat flour

• 2-3 cups silk protein almond milk

• 1 cup plant-based mozzarella cheese

• Chopped chives to garnish

Directions: 

1. Mushroom filling- Put a saute pan on low-medium heat and add 2 tbsp of olive oil once warm.

2. Once the oil starts heating up, add chopped shallots and garlic and saute it well till it is translucent and fragrant. This should take about 3 minutes.

3. Add the sliced mushrooms and saute them well. Cook them down till they are cooked through, water is released and they start crisping slightly. It will take 7-8 minutes.

4. Add all the herbs and seasonings and mix well together.

5. Make a well in the center of the mixture and add the flour. Start dry roasting it in the middle and slowly mix it with the mixture. Cook it on medium heat for 3-5 minutes to make sure the flour is cooked and there is no raw taste. Make sure to toss it frequently, add 1/2 tbsp of olive oil if needed to cook the flour.

6. Add about 1.5 cups of milk and mix it well stirring frequently. Cook for 6-8 minutes as the mixture will thicken.

7. Once thickened well, add about 1/2-1 cup of milk and mix. Cook for 3-4 minutes to give it a creamy consistency.

8. The mushroom mixture is ready!

9. Preheat oven to 375F.

10. Slice baguettes into slices and place on a baking tray. Top each crostini with about 1/2-1 tbsp of the grated cheese. Bake for 3-5 minutes til the bread is slightly toasty and the cheese has melted.

11. Top each crostini with the mushroom filling.

12. Garnish with chopped chives over the crostinis and serve!

Notes/Tips:

• You can use plant based products or use dairy cheese to make it vegetarian if you like.

• The mushroom filling can stay in the fridge for 2-3 days. Reheat and add little more milk if needed when topping crostinis.

• You can use a white cheddar cheese if you like.

• Make the bread as toasty as you like. I personally do not like very toasty.