Mushroom Crostini

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  • Each serving
  • 170 cal
  • 13g fat (1.5g sat)
  • 0mg chol
  • 200mg sodium
  • 9g carb
  • 2g fiber
  • 2g sugars
  • 4g protein


  • Boiling water
  • 1/4 cup sun-dried tomatoes
  • 3 tablespoons olive oil, divided, plus additional for brushing
  • 1/2 pound crimini or button mushrooms, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh rosemary
  • 1/2 cup toasted walnuts
  • 1/3 cup fresh parsley
  • Pepper, to taste
  • 1 baguette
  • 1/2 cup grated Parmesan cheese (optional)


In a small cup, pour boiling water over sun-dried tomatoes to reconstitute.

Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, garlic, salt and rosemary. Cook, stirring, for about 5 minutes.

Place mushroom mixture, sun-dried tomatoes, walnuts, parsley and remaining 2 tablespoons oil in a food processor. Pulse until the mixture is the desired consistency. Slice baguette into about 24 thin slices. Brush each slice with olive oil.

Add 1 to 2 teaspoons of mushroom mixture to each slice. Top with Parmesan, if using. Put crostini on a baking sheet and place under a broiler set on low. Broil until the edges of bread begin to brown. Watch carefully so they don’t burn!

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