horizontal view of Roasted Mushroom, Onion and Snow Pea Crostini on top of a wood board with fresh mushrooms on the side

Roasted mushroom, onion and snow pea crostini

Course: Lunch
Cuisine: European
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings

A simple but delicious healthy lunch or dinner, made with a handful of fresh ingredients, and ready in about 20 minutes or so. Can be made for 1 serving or doubled for 4 servings.


  • 1 medium-size onion minced
  • 16 oz organic mushrooms I recommend shiitake, sliced
  • 2 garlic cloves minced
  • 2 handfuls of fresh snow peas trimmed
  • extra-virgin olive oil for cooking
  • 1 tsp thyme
  • 1/2 tsp rosemary optional
  • 1/4 tsp sea salt
  • freshly ground black pepper to taste
  • 4 pieces crusty organic bread toasted


  1. Warm a large pan on medium heat. Chop your onion and slice the mushrooms while waiting for the pan to warm up. When warm, drizzle a generous amount of extra virgin olive oil and the chopped onion, cook for a few minutes until they start being translucent. Continue slicing the rest of the mushrooms while waiting.

  2. Add the mushrooms to the pan. Sauté everything for about 8-10 minutes or until the mushrooms start getting roasted to your liking. Mix in the thyme and rosemary (if using), snow peas and minced garlic, cover with a lid and cook for a few more minutes, mixing every 45 seconds or so (you might need to add a bit more olive oil if it's too dry). 

  3. Toast your bread while the mixture is cooking. Mix in sea salt and pepper to the mushroom pan.

  4. Plate everything by topping each toast with the mushroom mixture. Serve immediately.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 327kcal | Fat: 22g | Saturated fat: 2g | Sodium: 327mg | Potassium: 916mg | Carbohydrates: 28g | Fiber: 8g | Sugar: 10g | Protein: 8g | Vitamin A: 800% | Vitamin C: 49.7% | Calcium: 55% | Iron: 2.7%