Use any combination of fresh mushrooms to make these easy mushroom crostini. They are absolutely perfect for busy holiday season as both mushroom topping and crostini can be prepared ahead of time.
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So, the countdown begins or should I say the running around? For a change this year I think I have everything together. I’ve been preparing for my friendsgiving that I am hosting tomorrow since last Friday. Tonight I’m doing some of the prep work and just cooking everything tomorrow. And did I mention that I am cooking EVERYTHING myself? AND the fact that this is my first time cooking a turkey? Yeah, I know. It’s either going to be amazing or overwhelming. I’m hoping it’s going to be more on the amazing side. I’m excited though to take on this challenge and just hope for the best (pray for me :))
In case you need a last minute appetizer for tomorrow, I got you covered today! This mushroom + burrata crostini can not be any more perfect. You can prepare both the crostini and mushroom topping today and serve it tomorrow.
But before we dig into this recipe, can we just take a minute to talk about this burrata cheese? Where has it been?! It it absolutely amazing. If you love mozzarella cheese, you are going to love this cheese. Burrata is basically mozzarella that’s formed into a pouch and then filled with soft, stringy curd and cream. You can serve it in salads or bakes. I just discovered it recently and I’m 100% in love!
Now these crostinis are pretty simple stuff. You need about 1 1/4 pounds of mushrooms. I used a combination of shiitake, baby bella, and oyster. You can also use white mushrooms or portobello. You cook the mushrooms in a hot pan with garlic and shallots. Then add a splash of cream. I used half and half. You can use heavy or light cream. I wound not recommend using milk as you want something with little more fat content. Lastly, you stir in the spinach.
Serve the mushroom topping over crispy golden crostini for super yummy appetizer along with some creamy burrata cheese. You can also add a sprinkle of red pepper flakes but totally optional.
Happy Thanksgiving my dear readers. As always, thank you for reading, sharing, and commenting on my recipes. If you happen to make anything from my blog, please tag me on Facebook or Instagram.
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Mushroom and Burrata Cheese Crostini
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 15 crostini 1x
Ingredients
- 1 1/4 lbs. mushrooms (I used mix of shiitake, baby bella, oyster), sliced
- 2 Tbsp. butter
- 1 large shallot, thinly sliced
- 1 large garlic clove, minced
- 1 Tbsp. half and half
- 2 cups packed baby spinach leaves
- 8 oz. burrata cheese, torn into bite size pieces
- salt and pepper
- red pepper flakes, optional
Crostini
- 1 baguette, sliced on diagonal*
- olive oil
- salt and pepper
Instructions
- In a large saute pan, melt butter on medium high heat. Add shallots and garlic; cook for 30 seconds. Then add mushrooms to the pan. Season with salt and pepper to taste and cook for 8-10 minutes or until mushrooms are lightly golden. If mushrooms begin to stick to the pan, add butter or olive oil as needed.
- To the mushrooms, add half and half (it should sizzle), then stir in the baby spinach. Remove from heat. Taste for salt and pepper.
- To assemble crostini: top crostini with piece of burrata cheese and then with warm mushroom mixture. Sprinkle with red pepper flakes (optional). Serve immediately.
Crostini
- Preheat oven to 350 degrees. Arrange baguette slices on a large baking sheet; drizzle both sides with oil, and lightly season with salt and pepper.
- Bake until golden, 8-10 minutes per side. Let cool on baking sheet.
Notes
Crostini and mushroom topping can be made up to one day in advance. Refrigerate mushrooms and store crostini in ziploc bag. Bring mushrooms to room temperature before serving.
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