Wild Mushroom Crostini

Wild Mushroom Crostini

Wild Mushroom Crostini
By: Mikyla Meckelson
Featuring LesserEvil’s Vegan Sour Cream and Onion Sun Poppers


These gluten-free and dairy-free wild mushroom crostini are the perfect appetizer! Ready in only 15 minutes and rich with flavor. They are elegant yet simple to make!


  • 1 gluten free baguette sliced into 1” slices
  • 1 package of dairy-free cream cheese
  • 4 cups of mixed wild mushrooms: Chanterelles, baby bella, portabella, etc.
  • 1 ½ teaspoons garlic powder 
  • 2 teaspoons nutritional yeast
  • ¼ cup broccoli sprouts 
  • ½ cup LesserEvil Vegan Sour Cream and Onion Sun Poppers
  • Fresh oregano 
  • 2 Tablespoons olive oil plus more for drizzling
  • Fresh cracked black pepper


  1. Preheat the oven to low broil.
  2. Slice the baguette into 1” slices and place the slices on a baking sheet. Bake the slices for 10-15 minutes until golden brown. 
  3. While the bread is toasting, prepare the mushrooms. Wash the mushrooms and place them in a sauté pan with 2 tablespoons of olive oil. Sprinkle with salt and sauté the mushrooms until they become tender (about 8-10 minutes).
  4. While they are cooking, combine the dairy-free cream cheese with garlic powder and blend the LesserEvil Sour Cream and Onion Sun Poppers into a fine sand-like consistency. 
  5. Once the bread is toasted remove from the oven and allow to cool completely before topping with the cream cheese and additional toppings. 
  6. Once cooled, spread a layer of dairy-free cream cheese on top of each slice, add a pinch of broccoli sprouts and a few fresh oregano leaves. Top with sautéed mushrooms, sprinkle the sun popper crumbles on top, and finish with freshly cracked pepper and a drizzle of olive oil. Enjoy!

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