Mushroom Crostini Appetizer {Vegan, with Gluten-Free Option}
Warm, crisp, and fresh out of oven, this Mushroom Crostini tastes outstanding any time of day. The aroma whets the appetite. When drizzled with Wildly Organic's Extra Virgin Olive Oil, it becomes a flavor explosion. Naturally vegan with a gluten-free option.
These appetizers are easy to make and hardly requires any effort, but it tastes so good, your guests will never know! It’s a crowd pleaser!
Mushroom Crostini Ingredients:
Wildly Organic Extra Virgin Olive Oil – My go-to olive oil because of its delicate flavor. It is processed with hand-picked, best quality olives.
Bella Mushrooms – Mushrooms are a great source of vitamin D, which we all need a little more of in the winter months. These delicious mushrooms are the feature on this crostini. It’s chewy texture gives these vegan crostini’s a crispy yet meaty taste.
Wildly Organic Garlic Powder – Keep this on hand for any time you’re out of fresh garlic or are in a hurry.
Wildly Organic Onion Powder – Not in the mood to cry while cutting up an onion? This is a fine powder which can be used in cooking or as a garnish.
Paprika – This gives the crostini a smoky meaty flavor with a hint of spice and aroma. Paprika gives the dish a nice color too!
Red Bell Pepper – Brings a nice color to this recipe and adds a little bit of vitamin C along with a nice subtle sweetness to balance out the other spices.
How to make Mushroom Crostini
Firstly, heat the olive oil in a nonstick pan and sauté the mushrooms until they are brown in color.
Mix in the spices.
Next, add red bell pepper and salt. Let it cook for until bell pepper is tender.
Place the sliced bread on the baking sheet and top them with the stuffing you just cooked.
Afterwards, bake them for 20 minutes or until crisp. Remove the baking sheet from the oven.
Drizzle some more extra virgin olive oil and top them with chopped cilantro and serve immediately.
This Mushroom Crostini appetizer will be an instant hit with your family!
- 2tbsp Wildly Organic Extra Virgin Olive Oil
- 2cups finely chopped baby Bella mushrooms
- 1tsp Wildly Organic Garlic Powder
- 1tsp Wildly Organic Onion Powder
- 1/2tsp paprika
- 1/2cup finely chopped red bell pepper
- Salt as per taste
- 6slices multigrain artisan breador your favorite gluten-free bread
- Wildly Organic Extra Virgin Olive Oil
- 2tbsp chopped cilantro
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Preheat oven at 400F and prepare a baking sheet.
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Heat oil in a nonstick pan on the stove top and sauté mushrooms until nicely brown in color.
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Add garlic powder, onion powder, and paprika. Mix well.
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Add red bell pepper and salt. Cook for another 2 minutes and remove from heat.
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Place the bread slices on the baking sheet and top them with the mushroom stuffing.
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Place on the middle rack of the oven. Bake for 20 minutes or until crisp.
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Garnish with drizzled extra virgin olive oil and cilantro and serve immediately.
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