This crostini recipe with fresh mushrooms, herbs and garlic makes a great healthy appetizer. The mushroom crotini have incredible flavour! They’re easy to make and will impress your guests.
*Update: This crostini recipe is the WINNER of the FBC2015 Appetizer Spotlight Contest with Food Bloggers of Canada and Mushrooms Canada!
When you’re trying to eat a healthy diet and the appetizer platter comes around, it can be especially difficult. Made to maximize flavour in one or two bites, most appetizers are deep fried or they’re made with high-fat cheese or meat and not much else.
Making your own appetizers allows you to control the amount of fat and calories and to choose healthier and fresher ingredients to maximize the flavour in each bite. These Mushroom Crostini with Herbs and Garlic are a great, healthy appetizer idea and they’re absolutely bursting with flavour!
Gorgeous fresh Canadian Crimini mushrooms are the star of this show in this crostini recipe. The mushrooms are sauteed in aromatic thyme and white wine and served on slices of toasted whole grain baguette slathered in a low-fat herb and garlic cream cheese spread.
Mushrooms Used For this Crostini Recipe
Crimini mushrooms are deeper and nuttier in flavour than typical white mushrooms and they pair perfectly with the bright flavours of the herbs and the creaminess of the cheese. This is the perfect crostini recipe for any home chef: simple, healthy, and fresh ingredients that speak for themselves. I think you’re going to love it!
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Crostini Recipe Ingredients
For the Cream Cheese Spread:
- 4 oz low-fat cream cheese (use high-fat if you prefer), softened to room temperature
- 1 clove of garlic, finely grated
- a pinch of sea salt
- a pinch of pepper
- 1/4 tsp dried basil
- 1/2 tsp dried thyme
approximately 1/2 whole grain baguette (about 16 thin slices)
For the Mushrooms:
- 220g Canadian crimini mushrooms, thinly sliced
- 2 tsp olive oil
- 1/2 tsp dried thyme
- 1/4 cup white wine
- a pinch of sea salt
- a pinch of pepper
fresh chives for garnish
How to Make the Mushroom Crostini Recipe
Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet with some parchment paper. (I love these pre-cut parchment paper sheets.) Slice the 1/2 baguette into 16 thin slices and arrange them on the baking sheet.
Once the oven is preheated, toast the baguette slices for about 5-7 minutes or until they’ve reached a light golden brown colour. Every oven is different, so it’s best to watch them carefully.
Place the cream cheese in a medium bowl and add the basil, thyme, sea salt and pepper. Using a microplaze zester (or a very fine grater), grate the clove of garlic into the bowl.
Mix the ingredients together very well using a spoon or a rubber spatula. Be sure all the ingredients are combined well before setting the cream cheese mixture aside.
Set a large skillet over medium high heat. When the pan is hot, add the olive oil, the mushrooms, the salt and pepper, and the thyme. Saute the mushrooms in the oil and spices for a few minutes just until they begin to soften slightly and release some of their juices.
Turn the heat down to medium low and add the wine.
Cover the pan and let the mushrooms cook in the wine for several minutes, until they’ve softened completely and turned a rich, dark brown colour.
Remove the toasted baguette slices from the oven, spread a generous dollop of the cream cheese mixture on each slice and top with several pieces of the sauteed mushrooms warm from the pan.
Garnish with a few fresh chives, and serve!
Don’t those mushrooms look divine and, dare I say, meaty??
And the best part is, each crostini is only 1 Weight Watchers PointPlus which makes it 4-5 times lower in fat and calories than your average appetizer (but 4-5 times higher in taste and freshness)!
I hope you enjoy this crostini recipe! The Canadian Crimini mushrooms really are the star of the show. If you want to learn more about Canadian Mushrooms, head on over to www.mushrooms.ca for recipes, cooking tips and inspiration!
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Crostini Recipe with Fresh Mushrooms, Garlic, and Herbs
Ingredients
- 16 slices (approximately 1/2) whole grain baguette
For the Cream Cheese Spread:
- 4 oz low-fat cream cheese use high-fat if you prefer, softened to room temperature
- 1 clove garlic finely grated
- 1 pinch sea salt
- 1 pinch black pepper
- 1/4 tsp dried basil
- 1/2 tsp dried thyme
For the Mushrooms:
- 220 g Canadian crimini mushrooms thinly sliced
- 2 tsp olive oil
- 1/2 tsp dried thyme
- 1/4 cup white wine
- 1 pinch sea salt
- 1 pinch black pepper
- fresh chives for garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet with some parchment paper. (I love these pre-cut parchment paper sheets.) Slice the 1/2 baguette into 16 thin slices and arrange them on the baking sheet.
- Place sheet into preheated oven and toast the baguette slices for 5-7 minutes, or until they've reached a light golden brown colour.
- Meanwhile, place the cream cheese in a medium bowl and add the basil, thyme, sea salt and pepper. Using a microplane zester (or a very fine grater), grate the clove of garlic into the bowl. Mix the ingredients together very well using a spoon or a rubber spatula until well combined; set mixture aside.
- Check your baguettes and remove pan from oven when they're toasted.
- Set a large skillet over medium high heat. When the pan is hot, add the olive oil, the mushrooms, the salt and pepper, and the thyme. Saute the mushrooms in the oil and spices for a few minutes just until they begin to soften slightly and release some of their juices.
- Turn the heat down to medium low and add the wine. Cover the pan and let the mushrooms cook in the wine for several minutes, until they've softened completely and turned a rich, dark brown colour.
- Spread a generous dollop of the cream cheese mixture onto each baguette slice and top with several pieces of the sauteed mushrooms warm from the pan.
- Garnish with a few fresh chives, and serve!
Olivia B says
I seriously cannot believe these are only 1 WW pt each!! Amazingly delicious. I'll take 5 🙂
Chrissie says
Thanks Olivia! If you use low fat cream cheese, a whole grain baguette and only a little bit of oil, they're only 1 WW pt! Gotta love healthy treats 🙂
Janet Dacombe says
Your pictures are amazing! So yummy looking! I've never tried Crimini mushrooms, just always buy white ones… but I think it's time to try something new!
Chrissie says
Thanks! Crimini mushrooms have a similar flavour to white mushrooms but they're a little bit stronger and they taste a little more "woodsy" 🙂 They're great in a soup, stir fry, etc.
Nicole | Culinary Cool says
I love simple recipes and this is one for the books. I refuse to use boring button mushrooms, I always opt for Crimini, or a wild mushroom blend. I think these would be great with goat cheese too!
Chrissie says
Thanks Nicole! Crimini mushrooms are really great. And you're right about the goat cheese! Great idea.
Renee says
Those are a beautiful appetizer! I host a Christmas party every year and am always looking for vegetarian options, those would be perfect!
Chrissie says
Thanks Renee! They are a really great vegetarian option 🙂
Dini @The Flavor Bender says
Oh wow! I love how delicious this sounds! I used to have mushroom toasts in the morning but the idea of adding that delicious creamy cream cheese is genius! 🙂
Chrissie says
Thanks Dini! The cream cheese really takes this dish to the next level! So yummy!
Julia (@Imagelicious) says
I am not a big fan of mushrooms, but if I saw a platte of these, I would definitely try at least one because they look delicious!
Chrissie says
Thanks Julia!
Jenn Sebestyen says
Yum! I LOVE mushrooms and YES they do look "meaty!" A perfect party treat!
The Busy Baker says
Thanks Jenn! 🙂
Byron Thomas says
Those look wonderful! The fact that you're using cremini mushrooms makes them all the more better. It's the only mushroom I will use. They are the perfect meaty bonus to a vegetarian dish.
The Busy Baker says
Thank you so much! I hope you enjoyed them!!
Sandi says
I love that you sauteed the mushrooms to get that flavor into them for this appetizer. Looks delicious.
The Busy Baker says
Thanks so much!
Levan @ Crazy Vegan Kitchen says
LOVE mushrooms! Thanks for sharing this amazing recipe!
The Busy Baker says
You’re welcome! I hope you enjoy them 🙂
Meredith says
I just had something similar at a restaurant recently! It was delicious but they used a ricotta cream cheese mixture instead
The Busy Baker says
Then you’ll definetly enjoy this version too!! 🙂
Faye Wilkerson says
All I need is a glass of wine and your mushroom crostini.
The Busy Baker says
Glad that you like them! 🙂
Homemade Food Junkie says
I'd grab one of these off an appetizer plate for sure. They look so tasty. Lovely to know they are healthy too!
The Busy Baker says
So glad you like this recipe!!
Brian says
So delicious and simple thyme and mushooms are such wonderful partners and what great pictures, bright perky and they make me smile!
The Busy Baker says
Thanks! So glad to hear that!! 🙂