Portobello Mushroom & Pine Nut Crostini

Mushroom & Pine Nut Crostini - Serve them as an appetizer, lunch or dinner, this combination is incredible! | @Letthebakingbgn | LetTheBakingBeginBlog.com
As I was thinking of what I should do with a little box of Portobello mushrooms that I picked up earlier this week I remembered about a mushroom spread that my mom used to make with mushrooms and pine nuts.

 

Mushroom & Pine Nut Crostini - Serve them as an appetizer, lunch or dinner, this combination is incredible! | @Letthebakingbgn | LetTheBakingBeginBlog.com

 

It’s been years since the last time I made them and I wasn’t sure why. As I got to the store to get my pine nuts, I realized why. Half a cup of those pine nuts was 5.99$! For a second I wondered if they grow one seed a pine cone… Anyway, I was set to make my spread because I still remembered how much I loved it when my mom made it for my sister and I.

Portobello Mushroom & Pine Nut Crostini
Mushrooms themselves are a pretty hearty ingredient, but adding the toasted pine nuts adds a certain meatiness to this appetizer, while the parsley and garlic add both freshness and spiciness.

Also, I usually make crostini by drizzling some olive oil over the bread, this time though I used a thin spread of butter and man, oh man… Butter doesn’t add just the crunch to the crispy baguette slices but also the wonderful aroma of the butter. Try it, I bet you’ll like it as much as I did! It’s kind of hard not to appreciate butter. I know Paula Dean would agree 😉

Portobello and Pine Nut Crostini

 Ingredients:

  • 1 lb portobello mushrooms
  • 1/3 cup pine nuts
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 3 Tbsp white wine (I used Chardonnay)
  • 3-4 Tbsp mayonnaise
  • 1/4 cup chopped Italian parsley
  • Salt & Pepper to taste
  • 1 Tbsp butter
  • Olive oil

Mushroom & Pine Nut Crostini - Serve them as an appetizer, lunch or dinner, this combination is incredible! | @Letthebakingbgn | LetTheBakingBeginBlog.com

Roast the pine nuts by placing them in a skillet over medium heat and tossing them as they roast for about 2-3 minutes or until golden in color.  Transfer the pine nuts to a plate and let cool.

Toasted Pine Nut & Portobello Mushroom Appetizer - Want to fancy up your appetizer selection? Go for this crispy buttered baguette topped with a delicious spread of sauteed mushrooms, caramelized onions, toasted pine nuts, garlic and a splash of wine for good measure! @ LetTheBakingBeginBlog.com

Add the butter, 1 tablespoon of olive oil and shallots to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Tilt the skillet to one side, bring the onion to the raised top allowing the fat to gather at the bottom. Remove the onion to the same plate as the pine nuts and let cool.

Toasted Pine Nut & Portobello Mushroom Appetizer - Want to fancy up your appetizer selection? Go for this crispy buttered baguette topped with a delicious spread of sauteed mushrooms, caramelized onions, toasted pine nuts, garlic and a splash of wine for good measure! @ LetTheBakingBeginBlog.com

Add the mushrooms to the same skillet, adding more oil as necessary. Brown mushrooms over high heat, stirring often. Add wine and cook mushrooms, stirring often until the wine has evaporated. Remove mushrooms to the same plate as the nuts & shallots. Set aside some mushrooms to use atop each crostini for better visual presentation.

Mushroom & Pine Nut Crostini - Serve them as an appetizer, lunch or dinner, this combination is incredible! | @Letthebakingbgn | LetTheBakingBeginBlog.com

Place the mushrooms, shallots, pine nuts, chopped parsley, minced garlic, salt & pepper (to taste) into a food processor. Process until desired chunkiness, stopping to scrape down the sides a few times in between. Transfer the mixture to a bowl, add the mayo and stir. Taste and adjust the seasoning. If you do not like the taste of fresh garlic, substitute minced garlic with garlic powder (1 clove = 1/2-1 tsp garlic powder). You can thin the spread with additional wine if desired.

Toasted Pine Nut & Portobello Mushroom Appetizer - Want to fancy up your appetizer selection? Go for this crispy buttered baguette topped with a delicious spread of sauteed mushrooms, caramelized onions, toasted pine nuts, garlic and a splash of wine for good measure! @ LetTheBakingBeginBlog.com

 

Slice a baguette into 1/2 inch slices. Drizzle with olive oil or spread a thin layer of room temperature butter on both sides. Place on a baking sheet and toast in a 400F oven until golden in color, about 15-20 minutes. Flip each piece upside down halfway through for better browning (alternatively, you can brown the crostinis in a skillet. Just melt some butter in a skillet, add the baguettes slices and brown one side. Melt more butter and flip the baguettes to brown on the other side). Let cool. Top with the mushroom spread, then top with 1 slice of the sauteed mushroom.

 

Portobello Mushroom & Pine Nut Crostini

5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Appetizer

Ingredients

  • 1 lb portobello mushrooms
  • ⅓ cup pine nuts
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 3 Tbsp white wine (I used Chardonnay)
  • 3-4 Tbsp mayonnaise
  • ¼ cup chopped Italian parsley
  • Salt & Pepper to taste
  • 1 Tbsp butter
  • Olive oil

Instructions

  1. Roast the pine nuts by placing them in a skillet over medium heat and tossing them as they roast for about 2-3 minutes or until golden in color. Transfer the pine nuts to a plate and let cool.
  2. Add the butter, 1 tablespoon of olive oil and shallots to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Tilt the skillet to one side, bring the onion to the raised top allowing the fat to gather at the bottom. Remove the onion to the same plate as the pine nuts and let cool
  3. Add the mushrooms to the same skillet, adding more oil as necessary. Brown mushrooms over high heat, stirring often. Add wine and cook mushrooms, stirring often until the wine has evaporated. Remove mushrooms to the same plate as the nuts & shallots. Set aside some mushrooms to use atop each crostini for better visual presentation.
  4. Slice a baguette into ½ inch slices. Drizzle with olive oil or spread a thin layer of room temperature butter on both sides. Place on a baking sheet and toast in a 400F oven until golden in color, about 15-20 minutes. Flip each piece upside down halfway through for better browning (alternatively, you can brown the crostinis in a skillet. Just melt some butter in a skillet, add the baguettes slices and brown one side. Melt more butter and flip the baguettes to brown on the other side). Let cool. Top with the mushroom spread, then top with 1 slice of the sauteed mushroom.

Bon Appetit & Happy Pinning

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Toasted Pine Nut & Portobello Mushroom Appetizer - Want to fancy up your appetizer selection? Go for this crispy buttered baguette topped with a delicious spread of sauteed mushrooms, caramelized onions, toasted pine nuts, garlic and a splash of wine for good measure! @ LetTheBakingBeginBlog.com

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  • Shelby

    Pine nuts and portobello mushrooms has always been one of my favorite combinations! They look excellent in your recipe!

    · Reply
  • These are perfect for a backyard party!!! They are so easy to do and so delicious! Yes I’ve made them on Wednesday night for dinner, my boyfriend was pleased! So I am going to do them again this Saturday as some friends are come for dinner. This time I’m going to do a little variation because my friends are vegetarian, but I think they are going to be amazing any way!
    Thanks for sharing!
    Cat

    · Reply
  • This looks so amazing!! I’m a mushroom superfan and I’d never thought of that combination with pine nuts. Love it!

    · Reply
  • Marina, this spread looks so delicious! It’s barely 8 am here and I am craving it already! Gorgeous photos as usual. 🙂

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