Mushroom and Red Pepper Crostini

Recipe courtesy of the Mushroom Council and


Yield: 8


1/3 cup olive oil
1 teaspoon Italian seasoning
1/4 teaspoon Salt
1/8 teaspoon black pepper
1 loaf Italian bread, sliced diagonally into 16 – 3/4″ slices
8 ounces white button mushrooms, sliced
1 large sweet red bell pepper, cut in 1/2″ pieces (about 1cup)
1 large mild red onion, cut in 1/2″ pieces (about 1 cup)
1 1/2 cups Mozzarella cheese, shredded & divided


Preheat charcoal grill or broiler.

In a large bowl, combine olive oil, Italian seasoning, salt and pepper. Lightly brush both sides of each bread slice with oil mixture; set aside. To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to coat thoroughly.

Place vegetables on a grill rack or broiler pan. Grill or broil, 4 inches from heat source until vegetables are lightly charred, 5 to 6 minutes, turning occasionally; remove and keep warm. Place bread slices on the grill rack or under the broiler until lightly browned, about 30 seconds; turn bread. Sprinkle 1 cup of the mozzarella over bread slices, dividing evenly; heat just until melted. Top cheese with hot grilled vegetables and remaining 1/2 cup mozzarella.


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