Simple Mushroom Crostini

My husband, Chris, loves mushrooms & my sister, Jennifer,  kind of likes them.

I think it's kind of funny since my sister who is mostly vegetarian has only recently warmed up to them (she hated them growing up) & still isn't a huge fan.  Chris on the other hand has just recently started being force fed enjoying veggies more than his meat laden twenties because "that's what's for dinner" lately at our house.

The irony makes me laugh in my head.  I guess mushrooms are a meatier veggie, maybe that's why carnivores like them more than vegetarians (food for thought…).

Nevertheless, I have always liked mushrooms & even if they're not top on your list I will guarantee you'll love these simple mushroom crostinis.

Click through for the full recipe.



P dot S: make sure to check in tomorrow, I have some really exciting news for you!

Simple Mushroom Crostini Ingredients

• 1 cup baby portobello mushrooms, chopped
• 1 cup shitake mushrooms, chopped
• 3 cloves garlic, diced
• 1 cup baby spinach, chopped (if you don't have spinach throw in any chopped green herb you may have on hand)
• parmesan cheese
• 2 tablespoons olive oil
• 6 pieces of sliced baguette
• salt
• pepper

Make it!

1. Heat olive oil in a saute pan.  Add chopped mushrooms & cook for about 5 minutes.
2. Add garlic & season with salt & pepper. Cook for about 3 minutes or until garlic has softened & slightly browned.
3. Add chopped spinach.
4. Push the mushroom & spinach mixture off to the side.  Add about another tablespoon of olive oil an toast sliced pieces of baguette on each side.
5. While the bread toasts, use a veggie peeler to make large curls of Parmesan cheese.  If you only have grated Parmesan cheese that will work too.
6. Turn off heat. Arrange the toasted baguette slices on a dish & top with your mushroom & spinach mixture.  Top each crostini with a curl of cheese (or sprinkle of grated cheese). Serve immediate.
7. This mixture would also be tasty on top of some pasta as well.