Mushroom-Goat Cheese Crostini

mushroom-crostini Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 3 tablespoons extra-virgin olive oil
  • 2 10-oz. packages cremini mushrooms, brushed clean and sliced
  • 4 cloves garlic, minced (about 4 tsp.)
  • 2 teaspoons finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry sherry
  • 2 teaspoon unsalted butter
  • 24 1/4-inch baguette slices
  • 4 ounces soft goat cheese


1. Preheat oven to 400°F. In a 12-inch nonstick skillet, heat 2 Tbsp. oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until they release their liquid and begin to turn golden, about 10 minutes. Add garlic and thyme; sauté for 1 minute. Season generously with salt and pepper. Add sherry; cook, stirring, until almost evaporated. Remove from heat and swirl in butter. (You can make mushrooms 1 day ahead; do not add butter. When ready to serve, reheat mushrooms in a skillet, then swirl in butter.)

2. While mushrooms are cooking, brush baguette slices with remaining 1 Tbsp. oil; arrange on a baking sheet. Bake until beginning to crisp, about 6 minutes. Let cool.

3. Spread goat cheese on toasts; top with mushroom mixture and serve.

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  • Yield: 24 pieces (serving size: 2 pieces)

Nutritional Information

Calories per serving: 173
Fat per serving: 6g
Saturated fat per serving: 2g
Cholesterol per serving: 6mg
Fiber per serving: 1g
Protein per serving: 7g
Carbohydrates per serving: 22g
Sodium per serving: 362mg
Iron per serving: 2mg
Calcium per serving: 25mg

Good to Know

New research points to mushrooms’ immune-boosting powers, a nice bonus during sniffle season.