Mushroom Pesto Crostini

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My family loved this! We chopped the parsley before measuring so there was probably more parsley in ours than the recipe calls for - this kept the color green and it was very tasty!

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I served this at a dinner party and they looked so unappetizing, people hesitated at first. Tasted okay but not great. And no way does this recipe yield three dozen crostini! It made about a dozen.

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Kind of hard to rate this one. It's very tastey but like other reviewers have stated, it turns a very unappetizing brown/black as it sits out. Add a star if you can eat it all before it starts morphing.

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It was fabulous. I half-ed the recipe and added an extra clove of garlic and used only 2 T olive oil. They key is salt and pepper at the end... I also toasted the bread and then rubbed raw garlic gloves on them. Everyone loved them. My husband suggested putting it on a grilled zucchini slice since he's not a carb guy.

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Sorry. I love Giada and most of her recipes, but the reviewers who said it was a weird color are so right: a really unappetizing greenish gray, and then it blackens like guacamole when it sits, and it WILL sit for a very long time. My large family of enthusiastic and adventurous eaters each tried one bite and gave it the thumbs down. It doesn't taste horrible, it just doesn't taste good. Don't bother!

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This is so easy to make and taste incredible!

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Since I had other garlic heavy dishes I used one this time and a full cup of evoo. More if you use as dip. Really good.

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Everyone loved this. I don't understand some of the reviews. Mushy?
Isn't pesto always mushy? Color presentation? Mushrooms are brown, tan etc. What color did you expect? Too much mushroom taste. IT IS MUSHROOMS. If you don't like mushrooms don't make it.

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I was excited to make this one. It tastes good, but the texture is mushy, and leaves a lot to be desired. I used carapelli extra virgin olive oil, and it was too overpowering, so use a lighter tasting oil. otherwise it was good.

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I tried this out today for the first time. My family was very impressed, and so was I! This makes for a delicious appetizer, and it's a great variation on pesto!