• The Dancer's Pantry

.Mushroom and Apple Crostini.

Updated: Mar 5, 2020

Fall is here and with it comes all of the delicious flavors and aromas of the season! Thanksgiving is just around the corner and my all time favorite dish at the Thanksgiving table is "stuffing". What's not to love about stuffing...? Bread, apples, mushrooms, sage, thyme... etc! Makes my stomach growl just thinking about it.

For those of you looking to have a bit of fun taking traditional Thanksgiving dishes and turning them into small bites/smaller portions, this is my take on a vegan "stuffing crostini". Perfect to share at Friendsgiving, a family gathering, or just a good excuse to eat something delicious! Come on... Let's eat.

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.Mushroom and Apple Crostini.


Serves 12.


  • 3 cups of Cremini or Button mushrooms- 2 cups diced, 1 cup rough chopped

  • 1/2 of a yellow onion fine dice

  • 1 Gala apple small dice

  • 4 sage leaves chiffonade- (Chiffonade' is a slicing technique)

Baking and Spices:

  • 1 tablespoon of dried thyme

  • 1-2 teaspoons of garlic powder (optional)

  • Salt and pepper

Other ingredients:

  • French Baguette sliced on an angle, half inch thick

  • Vegan Butter- (I recommend Earth Balance, soy free option)

  • Olive Oil

In a large skillet heat two tablespoons of vegan butter and diced onions. Sauté diced onions for 2-3 minutes with a pinch of salt and pepper.

Add two cups of diced mushrooms, 1 tablespoon of dried thyme and 4 fresh sage leaves chiffonade, to the onions and butter and continue to sauté on medium heat for 3-5 min.

Add chopped apples and the 3rd cup of mushrooms (roughly chopped) to the pan.

*I like to keep the skins on the apples for the pop of color and the taste. If you prefer not have the skin, peel the apples before chopping.

*I also recommend keeping the 3rd cup of mushrooms in slightly larger pieces to provide texture to the dish.

Continue to sauté all ingredients together, adding another teaspoon of vegan butter if ingredients need it.

*Be mindful that most vegan butters have some salt in them, so be careful not to over salt the ingredients as you cook.

Taste as you go.

When the apples have softened a little (they should still have a slight crunch) and most if not all of the moisture has cooked out of the mushrooms turn the heat off and set ingredients aside.

In another large pan heat roughly a tablespoon of olive oil on medium heat. Place 4-6 pieces of sliced baguette in even rows and sprinkle with garlic powder. Toast each side until the corners become golden brown.

*If you prefer not to have garlic bread, this step is completely optional.

When all of the bread is toasted it's time to plate!

Spoon the mushroom and apple stuffing on top of the garlic crostini's and finish with a pinch of black pepper and enjoy!

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