WILD MUSHROOM AND ARUGULA CROSTINI
Categories Mushroom Tomato Appetizer Bake Low Fat Arugula Spring Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously spray large baking sheet with nonstick spray. Place 1 egg roll wrapper on work surface. Using 2- to 2 1/4-inch-diameter cookie cutter, cut out 6 rounds from wrapper. Transfer rounds to prepared baking sheet. Repeat with remaining 3 egg roll wrappers, making 24 rounds total. Spray rounds with nonstick spray. Bake rounds until golden brown, turning once, about 3 minutes per side. Cool.
- Increase oven temperature to 400°F. Generously spray 2 more baking sheets with nonstick spray. Combine purchased dressing, shallots, mustard, 2 teaspoons water and crushed red pepper in large bowl; stir to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve. Place 14 ounces fresh wild mushrooms in large bowl with remaining dressing; toss to coat. Let stand 25 minutes.
- Arrange half of mushroom mixture in single layer on each prepared baking sheet. Season with salt and pepper. Bake until mushrooms are golden brown, turning mushrooms over halfway through baking, about 12 minutes. Cool slightly. Coarsely chop cooked mushrooms. Return cooked mushrooms to large bowl. Add enoki mushrooms, arugula, sun-dried tomatoes and reserved 1 1/2 tablespoons dressing. Toss to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Store egg roll rounds airtight at room temperature. Cover and refrigerate mushroom mixture. Bring to room temperature before serving.)
- Arrange egg roll rounds on platter. Spoon mushroom mixture onto egg roll rounds and serve.
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The Pro Grammar
[email protected]These crostini look so good! I can't wait to try them.
Emma Bish
[email protected]I love the idea of using wild mushrooms in this recipe.
Atik ul islam
[email protected]These crostini are the perfect way to impress your guests.
Ramraj Boodhun
[email protected]I'm definitely going to make these crostini for my next party.
Yashwa babu
[email protected]These crostini look delicious! I can't wait to try them.
Onyedikachi9 Chi
[email protected]I'm always looking for new and easy appetizer recipes. These crostini are definitely going on my list.
Mr. Murad Gaming yt
[email protected]These crostini are the perfect party food. They're easy to make ahead of time and they're always a hit.
Abby Garcia
[email protected]I love that this recipe is so versatile. I've made it with different types of mushrooms, different cheeses, and different herbs. It's always delicious.
BOIYTON SOTOBE
[email protected]These crostini are a great way to use up leftover mushrooms. I always have a few mushrooms in my fridge and this is a great way to use them up.
Bella Lilly
[email protected]I'm not a huge fan of mushrooms, but I loved these crostini. The goat cheese and arugula really balance out the flavor of the mushrooms.
Juky
[email protected]These crostini are the perfect appetizer or snack. They're easy to make and they're always delicious.
Tillymatil
[email protected]I've made this recipe several times and it's always a hit. I love that I can use different types of mushrooms and it always turns out great.
Mina Parajuli
[email protected]I love the combination of flavors in this recipe. The wild mushrooms, arugula, and goat cheese are all perfect together.
Z.A Siddiqui
[email protected]These crostini are so easy to make and they're always a crowd-pleaser.
Tarique Shafuque
[email protected]I made these for a party and they were a huge success. Everyone loved them!
godfrey phiri
[email protected]These crostini are amazing! The flavors are so well-balanced and the goat cheese is the perfect creamy addition.
sk lemon islam
[email protected]I love this recipe! It's so easy to make and always turns out great. I've made it with different types of mushrooms and they all work well.
Taghan Paulse
[email protected]I made these last night and they were delicious! I used a variety of wild mushrooms, including chanterelles, morels, and shiitakes. The goat cheese and arugula were the perfect finishing touches.
Bd Naeem
[email protected]These crostini were a hit at my last party! The combination of wild mushrooms, arugula, and goat cheese was divine.