Mushroom Pesto Crostino

Cheesy Mushroom crostini with a spread of Genovese Pesto. The pesto adds a nice brightness to the umami-rich mushrooms and cheese. You can make these ahead of time and then pop them in the oven to melt the cheese down right before serving. I topped my crostini off with a sprinkle of parmesan cheese, lemon zest, and thinly sliced basil.

Total Time

30min

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0 Ratings

Author: Milk & Cardamom

Servings:

Ingredients

•

2 Tbsp

Olive Oil , divided

•

10 slices

Baguettes

•

8 oz

Cremini Mushrooms

•

2 Tbsp

Basil Pesto

•

2/3 cup

Mozzarella Cheese

•

2/3 cup

Parmesan Cheese

•

Lemon , juiced, zested

•

1 Tbsp

Thinly Sliced Fresh Basil Leaves

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Brush the Baguettes (10 slices) with Olive Oil (1 Tbsp) and toast in the oven for 10 minutes or until lightly golden.

Heat a skillet over medium heat and add Olive Oil (1 Tbsp) . Once the oil is hot, add the Cremini Mushrooms (8 oz) , and season with Salt (to taste) . Sauté for 5-8 minutes or until the mushrooms start to soften and take on color.

Add 2 tsp of Lemon (1) , season with Ground Black Pepper (to taste) , and stir for 30 seconds. Remove the pan from the heat.

Spread a thin layer of Basil Pesto (2 Tbsp) onto your crostini. Top with Mozzarella Cheese (2/3 cup) and mushrooms.

Bake in the oven until the cheese has melted.

Garnish with 1 tsp of lemon zest, Parmesan Cheese (2/3 cup) , and Fresh Basil Leaves (1 Tbsp) . Serve while warm.

Author's Notes

Makes 10 crostini.

Nutrition Per Serving

CALORIES

237

FAT

7.8 g

PROTEIN

10.0 g

CARBS

31.1 g