Mushroom Bruschetta Crostini | Blue Flame Kitchen

Ingredients

• 4 Portobello mushrooms, stems and gills removed
• 2 tbsp canola oil
• ¾ cup chopped fresh parsley
• ¼ cup fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1 tbsp chopped fresh thyme
• 4 cloves garlic, chopped
• 2 tbsp fresh oregano leaves, chopped or 1 tsp dried oregano, crumbled
• 1 tsp grated lemon peel
• 1 tsp liquid honey
• ¼ tsp red pepper flakes
• ¼ tsp salt
• ⅛ tsp freshly ground pepper
• 22 Crostini Toasts