The Kernel

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. 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!