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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for steak and shiitake mushroom bruschetta crostini appetizers. You will love these steak and mushroom bruschetta bites.
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5 from 7 votes

Steak and Shiitake Mushroom Bruschetta Crostini Appetizers

This steak and shiitake mushroom bruschetta crostini is excellent. You can serve steak mushroom bruschetta bites as the first course of a meal or appetizer. You’ll find this simple steak crostini recipe simple to prepare and so tasty.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Italian
Keyword: beef
Servings: 12
Author: Bella Bucchiotti

Ingredients

  • 1 Tablespoon olive oil  extra virgin
  • 2 Pounds steak boneless, two 1-lb. New York strip steaks
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon dried onion
  • 1 Tablespoon salted butter
  • 4 Cloves garlic 
  • 4 Sprigs rosemary
  • 1 Cup shiitake mushrooms sliced
  • 1 shallot minced
  • 1/2 Tablespoon garlic paste 
  • 1/2 Teaspoon sea salt 
  • 1 baguette 

Instructions

  • Remove steak from the fridge and let come to room temp, about 45 minutes 
  • Heat a skillet over high heat on the stove. Once hot add olive oil and swirl to coat.  
  • In a small bowl or ramekin combine salt, pepper, and minced onion. Season both sides of the steak with the seasoning.  
  • Preheat the oven to 400 degrees F.
  • Place steaks onto the skillet to sear. Add butter, garlic cloves, and Rosemary. Cook for five minutes Then flip, spoon butter, rosemary, and garlic onto the top of the steak and cook for five more minutes. Remove from heat and cover with foil. Let rest for 15 minutes. Check to be sure the internal temp of the steak has reached your desired doneness. Thinly slice the steak. 
  • Cut French baguette bread into ½” thick slices and place onto a baking sheet. Put into the oven and bake for 10 minutes to toast.  
  • Meanwhile, roughly chop the shiitake mushrooms, and mince the shallot. Combine in a bowl with the garlic paste, olive oil, and sea salt. Heat a small skillet over medium heat and add the mushroom mixture. Sauté for five minutes  
  • Remove the bread from the oven and top each piece with a piece of steak and a spoonful of the mushrooms. Garnish with fresh rosemary and serve on a platter.  

Nutrition

Calories: 244kcal | Carbohydrates: 13g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 468mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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