Grilled Mushroom Crostini Recipe with Smoked Honey and Aged Balsamic
The perfect mushroom appetizer. Slowly saute mushrooms until browned and serve over a grilled crostini. Top with honey and aged balsamic. Delicious appetizer all year long.
Servings: 4 -6 people
Cost: $23
Ingredients
- 1 baguette, sliced at a bias or angle
- 2 tablespoons olive oil, (for the baguette slices)
- 2 tablespoons butter
- ¼ cup red onion, diced
- ½ pound Crimini mushrooms, gently cleaned, stems removed
- ½ pound Shitake mushrooms, gently cleaned
- 8 ounces chèvre (goat’s cheese)
- 12 year aged balsamic, or any will do (for drizzle)
- local honey, for drizzle (approximately ¼ cup)
- 2 tablespoons maldon/finishing salt
Instructions
- Prepare grill for direct heat using lump charcoal. Add wood chunks for flavor. Prepare crostini, brushing with olive oil and place on grill grates over direct heat, for approximately 1-2 minutes per side to toast up (watching closely).
- Place a cast iron skillet over direct heat and add butter, red onion, and whole mushrooms, stir and then cover grill top.
- Remove grill cover and stir every few minutes or until the mushrooms look tender. Take care to watch onions so they don’t burn. Remove from heat when mushrooms are tender (approximately 6-8 minutes) and then lightly salt with a pinch.
- Remove from heat, place mixture on a cutting board, and chop up the mixture (like in photo above).
- Coat the crostini slices with a small amount of chevre, and then place a generous portion of the mushroom filling on top.
- Drizzle lightly with the balsamic vinegar and honey and then a small amount of finishing salt.
- Serve warm.
Nutrition
Calories: 414kcal | Carbohydrates: 38g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 4100mg | Potassium: 544mg | Fiber: 3g | Sugar: 7g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg