Mushroom Crostini with Vegan Cream Cheese

These vegan crostini are sure to be a party favorite. The rich mixed mushrooms are perfectly sautéed and spooned over creamy vegan cream cheese alternative for an appetizer everyone can enjoy.

Serves: 10Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 10


  • 1 French baguette, thinly sliced
  • 3 tablespoons olive oil, divided
  • 6 cloves garlic, minced
  • 1 cup shiitake mushrooms, diced
  • 1 cup white button mushrooms, diced
  • 1 cup baby bella mushrooms, diced
  • 1⁄2 tablespoon white wine
  • 1⁄2 tablespoon fresh rosemary, chopped
  • 1⁄2 tablespoon fresh parsley, chopped
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄4 cup Simple Truth Organic™ Plant-Based Plain Cream Cheese Vegan Alternative
  • 1 tablespoon pine nuts, toasted


  • Preheat oven to 350°F. Prepare a baking sheet with aluminum foil.
  • Place baguette slices on prepared baking sheet and brush with 2 tablespoons olive oil. Bake 5-7 minutes, until toasted.
  • In a medium skillet over medium-low heat, add 1 tablespoon olive oil. Once warmed, add garlic, shiitake mushrooms, white button mushrooms and baby bella mushrooms. Cook 2-3 minutes.
  • Add white wine, rosemary, parsley, salt and pepper. Cook 2-3 minutes.
  • Spread equal amounts of cheese alternative on each baguette slice, then top with equal amounts of mushroom mixture and pine nuts.
  • Serve and refrigerate leftovers.