Beef and Mushroom Crostini
Yields 30
Beef and Mushroom Crostini. Learn how to make this Beef and Mushroom Crostini Recipe today. This recipe makes a great snack or appetizer.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 5 pieces whole ciabatta loaves
  2. 2 to 3 tablespoons extra virgin olive oil
  3. 1 tablespoon garlic, minced
  4. 2 tablespoons red onion, minced
  5. 1-½ cups lean beef, ground
  6. 1 pound assorted mushrooms such as oyster, crimini, shiitake (stems removed), portobello or chanterelle, sliced into bite-size pieces or smaller
  7. ¼ cup cooking sherry or red wine
  8. 2 tablespoons fresh thyme, chopped
  9. 2 tablespoons fresh marjoram, chopped
  10. 2 tablespoons fresh basil, chopped
  11. salt and pepper to taste
  12. 2 tablespoons sesame seeds, lightly toasted
  1. Preheat oven to 400°F.
  2. Split each ciabatta horizontally in half. Cut each half into 3, making a total of 6 slices per ciabatta loaf. Brush with olive oil and arrange on ungreased cookie or baking sheets. Bake for 5 minutes or until just crispy but not too browned. Remove cookie sheet from the oven and set aside.
  3. Heat about 1 tablespoon olive oil over medium heat. Sauté garlic in oil until fragrant and lightly browned. Add onion and continue stirring for another 2 to 3 minutes or until translucent. Stir in ground beef. Cook, with occasional stirring, for another 3 to 5 minutes or until browned. Add mushrooms and stir fry for 3 minutes or until mushrooms are just tender. Add sherry or red wine, herbs, salt and pepper. Increase heat to medium-high and cook for 2 minutes more or until most of the liquid are absorbed.
  4. Remove pan from heat and stir in sesame seeds. Immediately spoon hot beef-mushroom mixture over toasted ciabatta pieces. Serve warm.
  1. Using canned mushrooms, drain well. If desired, sprinkle each finished crostini with shredded cheese and chopped parsley. Bake for 3 to 5 minutes at 400°F and serve hot.
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