Please May I Have Some Mushroom Crostini

Perfect for parties, these tasty little appetizers are healthy and easy to prepare! Adapted from Jessica Siegel.

• Ready In: 15 mins
• Serves: 6
• Yields: 12 Crostini

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  cup white button mushrooms, chopped
• 1  cup portabella mushroom, chopped
• 4  garlic cloves, finely chopped
• 2⁄3 cup red onion, finely chopped (or use scallions)
• 2  tablespoons Italian parsley, finely chopped
• 1  tablespoon sun-dried tomato, finely chopped
• 1⁄4-1⁄2 teaspoon dried sage
•  salt and pepper (freshly ground, black)
• 1  teaspoon honey (optional)
• 12  slices sourdough baguettes or 12  slices  French bread
• 1⁄3 cup parmesan cheese, grated (optional)

Directions

1. Heat the oil in a large non-stick skillet.
2. Add the mushrooms, onions, and garlic. Cook over medium heat, until the liquid has evaporated and the mushrooms are tender.
3. Stir in the parsley, sundried tomatoes, sage, salt and pepper, and honey, if using. Cook for 1 minute longer.
4. Transfer the mixture to a food processor or blender and pulse to coarsely chop.
5. Slice the baguette at an angle into 1/2 inch thick slices. Lightly toast the slices. Top with mushroom mixture. Sprinkle Parmesan cheese over mushroom mixture.
6. Turn on broiler. Place crostinis on baking sheet and slide under the broiler until cheese is just melted, about 1-2 minutes.
7. Serve warm.