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One of my favorites!! Serve this buttery mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce for dinner!

Grilled Mushroom Crostini

Course Appetizer
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories per serving 122 kcal

Ingredients

  • 6 white mushrooms
  • 2 small garlic cloves peeled
  • 1 tbsp thyme
  • a handful parmesan cheese grated
  • 2 tbsp balsamic vinegar
  • 6 slices French bread
  • 2 tbsp olive oil
  • pepper
  • salt

Instructions

  1. Rub a garlic clove on one side of the French bread slices. Don’t exaggerate, the garlic flavor is strong.
  2. Crunchy mushroom crostini with fresh thyme and balsamic vinegar... A delicious and veggie appetizer I'm sure everyone will love!
  3. Grill the bread under a hot grill for about 3 minutes until crisp and a little golden. Don’t burn them! In the meantime chop up the other peeled garlic clove finely and add it together with the olive oil to a medium non-stick pan.
  4. Crunchy mushroom crostini with fresh thyme and balsamic vinegar... A delicious and veggie appetizer I'm sure everyone will love!
  5. Place the pan over medium heat and gently fry the garlic for 5 minutes in the hot oil. Don’t let it burn! In the meantime carefully brush and clean the white mushrooms using a soft brush and trim them if necessary. Chop up the white mushrooms into smaller bite-size pieces. Then add them to the fried garlic in the hot pan together with the fresh thyme leaves.
  6. Crunchy mushroom crostini with fresh thyme and balsamic vinegar... A delicious and veggie appetizer I'm sure everyone will love!
  7. Stir and bake the mushrooms for 6 more minutes or until brown and cooked through. Then pour in half of the balsamic vinegar. Season with a pinch of pepper and salt.
  8. Crunchy mushroom crostini with fresh thyme and balsamic vinegar... A delicious and veggie appetizer I'm sure everyone will love!
  9. Stir the mushrooms well and cook them for another minute until the balsamic vinegar is fully absorbed. Then take the pan off the heat and check the seasoning of the mushrooms. Add extra pepper, salt or balsamic vinegar to taste if necessary. Then let the mushrooms cool a little.
  10. Then top the lightly grilled slices of French bread evenly with the cooked balsamic mushrooms. Sprinkle some grated parmesan cheese on the mushrooms. Season with extra pepper to taste if you like.
  11. Crunchy mushroom crostini with fresh thyme and balsamic vinegar... A delicious and veggie appetizer I'm sure everyone will love!
  12. Grill the crostini for another couple of minutes under a hot grill until the parmesan cheese has melted nicely. Then place the warm crostini onto a clean plate and serve immediately while still hot.
  13. One of my favorites!! Serve this buttery mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce for dinner!