How To Make Pierogi Crostini with Mushroom-Tomato Salsa
This pierogi crostini dish is a smoky dish of tender dumplings, grilled over fire, and topped with either tender mushrooms or rich tomato salsa!
Serves:
Ingredients
- 24fresh pierogi
- olive oil
- 1cuptomato,chopped
- ¼small red onion
- 1medium jalapeno
- salt and freshly ground pepper
- 1lblarge shiitake mushrooms
- ¼cupscallions,thinly sliced
- 1cupsour cream
Instructions
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Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil.
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In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
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Brush the shiitake mushroom caps with olive oil and season with salt and pepper
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Grill the mushroom caps over a medium-hot fire for about 4 minutes per side, until tender and nicely browned.
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Thinly slice the mushrooms and transfer to a bowl. Toss the mushrooms with the scallions.
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Grill the pierogi over a medium-hot fire for about 2 minutes per side, until they are browned and crisp.
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Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest.
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Serve hot, and enjoy!
Nutrition
- Calories: 318.13kcal
- Fat: 15.19g
- Saturated Fat: 6.98g
- Monounsaturated Fat: 5.26g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 36.53g
- Fiber: 3.71g
- Sugar: 4.45g
- Protein: 11.00g
- Cholesterol: 45.13mg
- Sodium: 492.16mg
- Calcium: 144.24mg
- Potassium: 426.04mg
- Iron: 1.49mg
- Vitamin A: 104.21µg
- Vitamin C: 7.51mg
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