Easy Parmesan Mushroom Crostini
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Easy Parmesan Mushroom Crostini
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Mushrooms mixed with parmesan, oregano and extra virgin olive oil and served on crusty garlic toasts. These simple mushroom toasts make a great, easy and tasty appetizer or snack.
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Ingredients
- 12.6 oz (360g) mushrooms
- 2 tbsp olive oil
- 1 clove garlic
- 8 lices bread crusty
- 1 tbsp oregano
- 1 tbsp Parmesan Cheese freshly grated
- salt to season
- black pepper to season
Instructions
- Drizzle each side of bread with olive oil and toast on a hot griddle until toasted and charred on both sides. Whilst still hot rub the top side of each slice with the clove of garlic making sure to cover all the way to the edges.
- Clean any dirt on the mushrooms with a damp paper towel and finely slice. Add 1 tbsp of olive oil to a large frying pan and add the mushrooms. When the mushrooms start to wilt down, add the oregano and a good pinch of salt and pepper.
- Continue to fry the mushrooms until cooked through (about 5-10 minutes). Spoon the mushrooms into a bowl and add the grated parmesan, stir to combine.
- Top the garlic toasts with the mushroom mixture and serve.
Notes
- Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
Nutrition Information
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Calories
461kcal
(23%)
Carbohydrates
76g
(25%)
Protein
18g
(36%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
680mg
(28%)
Potassium
463mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
20IU
(0%)
Vitamin C
2.4mg
(3%)
Calcium
93mg
(9%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 76g | 25% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 680mg | 28% |
| Potassium | 463mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 93mg | 9% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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