Roasted Mushroom Crostini – a delicious recipe with portabella mushrooms, baby portabella mushrooms, olive oil, fresh ground black pepper, sage leaf, whole wheat baguette. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 400 degrees F. Have ready a baking sheet with sides.
2
Wipe the portabellas with a damp paper towel to clean.
3
Do not dunk them in water as the portabellas will soak up the water and become soggy.
4
Remove the stems and as much of the gills as possible.
5
Wipe the cremini also.
6
Place the portabella caps on the baking sheet, cap side down.
7
Drizzle with olive oil and pepper.
8
Add the cremini and spray them with cooking spray.
9
Bake the mushrooms in preheated oven for 20-25 minutes.
10
After 15 minutes, toss mushrooms around in pan, then return to oven.
11
Cool enough to handle.
12
Chop roasted mushrooms to bite-size.
13
Add chopped sage to the mushrooms.
14
Spoon mushroom mixture on toasted baguettes.
15
Serve warm.
327
kcal
Calories
45
g
Carbs
45
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 portabella mushrooms, 12 lb baby portabella mushrooms (cremini), olive oil, fresh ground black pepper, and more.
Yes, Roasted Mushroom Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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