Growing up I hated all vegetables. I lived on carbs, literally: pasta, bagels, cereal, toast, cinnamon rolls. But as I got older I slowly started to expand my horizons and my taste buds evolved into liking vegetables. Which then evolved into LOVING vegetables. Yes, I can say I legitimately love veggies. But the one ‘veggie’ I couldn’t stand, for YEARS, I wouldn’t go near them, were mushrooms. And then I met my husband…

My husband’s family, to put it mildly, they don’t like vegetables. They pretend too, it’s real cute of them. They are meat and sweets people. . They do like one item that grows from the ground that I suppose is considered a vegetable: MUSHROOMS. Honestly, of all the quote on quote ‘veggies’ they could like, THIS had to be the one. Sigh.

Our first Thanksgiving together I was introduced to their love for mushrooms, in the form of these little puppies: Mushroom Crustads. I almost gagged. Really, you want ME to eat these and actually like it? You’re kidding. I didn’t partake. The first thanksgiving I refused to eat even one. And then the next year came around, and I gave in. I had 1. Ok, not TERRIBLE, but still, I was eating a fungus, SICK. But then the next year I gave them yet another chance. I actually enjoyed them.

And now, 9 years after our first Thanksgiving together, I actually, legitimately like mushrooms. Because I like mushrooms now, I decided this year to follow in Jon’s family tradition and make us some mushroom crustads. We didn’t see any family this year on Thanksgiving. We stayed at home and did NOTHING. It was GLORIOUS!!!!! But I didn’t want our relaxing day to exclude some of the traditions he loves from his family. So I made up my own recipe for mushroom crustads. No, they will never compete with his families, but we did inhale the ENTIRE batch, just the 2 of us. So I am gonna venture to say even though they aren’t the family recipe, they are pretty freaking amazing!!!!!

Ahem, addendum: We didn’t do NOTHING on Thanksgiving. We took a nice walk on the beach, napped and we had dinner at Bonnie the Baker’s house with some friends and it was AMAZING. I don’t like turkey, so I didn’t eat any, but word on the street was that her turkey was the best anyone had ever had. The company was FOR SURE some of the best, and the rest of the food, let’s just say I had 2 HUGE platefuls, and should have had 3 but I thought I was going to burst. Thanks Bon for an AMAZING turkey dinner!!!!!

makes 20 appetizer pieces
1 loaf of bread, 20 slices (I used whole wheat)
*The most ghetto bread you can find works best. You want the bread to be as thin as it can be so it forms inside the mini muffin tin easily.
1 pint button mushrooms, finely chopped
1/2 cup chopped white onion (about 1/2 of an onion)
4 tbsp butter
1/4 cup heavy cream
2 garlic cloves
2 tbsp chopped parsley
1/2 tsp ground sage
1 tsp salt
1/2 tsp black pepper
1/4 Parmesan cheese

Preheat the oven to 350 degrees.

Using a 2 inch round cookie cutter cut out a circle from each piece of bread. If you can squeeze 2 circles out of each piece of bread, great. But the ‘ghetto’ bread usually is only big enough for 1 circle per slice.
*Save the scrap bread to make some stuffing, bread pudding, or to feed to the neighborhood ducks :)

Spray non stick spray in the mini muffin tins and press 1 bread circle in each muffin space, pressing the bread to the bottom and up the sides.

Bake at 350 for 15 minutes. Until the bread is firm and slightly golden brown. Leave the baked bread in the muffin tins to cool while you prepare the mushroom mixture.

In a saute pan over medium heat, melt half the butter. Once it is melted, add the onions and cook until they are translucent (about 5 minutes) Then add the chopped garlic cloves and cook for about 30 seconds. Add the remaining 2 tbsp butter and the finely chopped mushrooms. Cook for about 7 minutes.

Add the heavy cream, salt, pepper, sage and parsley to the mushrooms mix. Reduce the heat to low and simmer for about 10-15 minutes. Until the liquid thickens a little bit. Stir occasionally. Once the mixture has become thicker (there is no EXACT thickness it should come to) transfer it to a food processor, or blender. Process for about 2 minutes then add the Parmesan cheese and pulse just a couple of times to mix it in.

Fill each bread cup with about 1 tbsp of mushroom mixture and sprinkle with a little Parmesan cheese. Bake at 350 for 15-20 minutes, until the Parmesan cheese on top of browned.

Enjoy immediately, while they are hot and DELICIOUS!!!!!

They are the perfect ‘2 bite’ appetizer. They aren’t messy or crumbly, ok fine, maybe a crumb here or there. The outer bread stays firm, while the mushroom mixture is creamy and rich, but not runny.

Oh, and you know how my husband HATES onions? Well, since these are technically ‘pureed’ he’ll eat them. So for all you onion haters, you might even enjoy these.