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Mushroom Crostini

Pooja Jhunjhunwala

Mushroom Crostini or Mushroom Bruschetta is a delicious bite sized appetiser that is so flavorful and delicious. A toasted crostini/bread layered with a herbed cheese layer and topped with delicious sautéed mushrooms finished with a drizzle of balsamic glaze/vinegar. It may sound like a lot but its sooo easy to make and you can prep a lot of the things from before. These can be made larger also, no ones complaining because you definitely need more than one per person it’s so good. A mushroom lovers delight but even Jiggy (my husband) who doesn’t like mushrooms loved it! So what are you waiting for go try this delicious app!

Happy Cooking!

Servings: About 20-25 crostini

Prep Time: 10 mins

Cooking Time: 15 mins

Total Time: 25 mins

Ingredients: 

  • 1/3 cup finely chopped Onions

  • 1 tbsp Butter

  • 1.5 tbsp paste or 3-4 cloves Garlic minced

  • 10 oz finely chopped mushrooms; I used button mushrooms

  • 2 tbsp chopped Rosemary

  • 2 tbsp chopped Parsley

  • 2 tbsp chopped Basil 

  • 3-5 tbsp Mascarpone or Cream cheese (softened)

  • 20-25 bite sized Toasts

  • 1 tsp Salt 

  • 1/4 tsp pepper

  • 1 tsp Chilli flakes

  • 1 tbsp Balsamic vinegar/glaze

Directions: 

  1. In a bowl mix the chopped rosemary, parsley and basil together. Keep aside.

  2. In a bowl mix salt, pepper and chili flakes and keep aside.

  3. In a bowl add mascarpone cheese, 1/3rd of the herb mixture and 1 tsp of the mixed seasonings. Keep aside.

  4. In a pan add butter and add onions. Cook the onions for 4-6 mins till it starts to brown.

  5. Add garlic paste and cook for 3-4 mins.

  6. Add chopped mushrooms and cook for about 8 mins till its cooked through.

  7. Add the remaining herbs and seasonings and mix it in.

  8. Assemble: On a toasted crostini, spread the cheese mixture and top with mushroom mixture. Drizzle with balsamic glaze/vinegar and serve immediately.

Notes/Tips:

  • You can use a combination of button and cremini mushrooms

  • You can also add a bit of chopped sage.

  • You can make the cheese filling and keep from a day before. Take it out 30 mins before so spreads well.

  • You can make the mushroom filling and keep a day before. Take it out 30 mins before and slightly warm it.

  • Make sure your bread is toasty. Use a thin bread so that it’s not too much bread in the bite.

  • Drizzle balsamic glaze/vinegar right before serving.