Savory mushroom crostini are my go-to party starter: golden baguette toasts piled with garlicky chopped mushrooms warmed through with dried basil, marjoram, and savory. Twenty minutes, one pan, and they vanish every single time.
The Ultimate Crowd-Pleasing Appetizer
Looking for an elegant, yet incredibly simple appetizer that will have your guests raving? Meet your new go-to: Savory Mushroom Crostini! These delightful little toasts are the sophisticated cousin to bruschetta, featuring a finely chopped, deeply flavorful mushroom topping piled high on crisp, golden baguette slices. The combination of earthy mushrooms, aromatic garlic, and a medley of herbs creates a bite that is both rustic and refined. Perfect for holiday parties, wine nights, or just a special treat for yourself! This recipe makes 12 pieces, serving 6.
Ingredients
• 1 tablespoon / 15 ml (0.5 fl oz) extra-virgin olive oil, plus additional for brushing
• ½ baguette loaf, cut into 12 slices, about ½ inch / 1.25 cm thick
• 1 clove garlic, minced
• 8 ounces / 225 g (7.9 oz) mushrooms, finely chopped
• ¼ teaspoon / 1.25 ml (0 fl oz) dried basil
• ¼ teaspoon / 1.25 ml (0 fl oz) dried marjoram
• ¼ teaspoon / 1.25 ml (0 fl oz) dried savory
• Salt and freshly ground black pepper, to taste
• 1 tablespoon / 15 ml (0.5 fl oz) minced fresh parsley
Instructions
1. Preheat your broiler or grill to medium-high.
2. Arrange the baguette slices on a baking sheet. Lightly brush both sides of each slice with extra-virgin olive oil.
3. Heat the 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Stir in the finely chopped mushrooms, dried basil, marjoram, and savory. Season to taste with salt and pepper.
5. Cook, stirring occasionally, until the mushrooms have released their liquid and are soft and browned, about 5 to 7 minutes.
6. Remove the skillet from the heat and stir in the fresh parsley. Keep the mixture warm.
7. Place the baking sheet with the bread under the broiler or on the grill. Toast for 1-2 minutes per side, until golden brown and crisp. Watch carefully to prevent burning.
8. Spoon the hot mushroom mixture evenly over the toasted bread slices. Serve immediately.
Nutritional Information
• (per serving, 2 crostini)
• Calories: 155 kcal
• Protein: 4 g
• Carbohydrates: 18 g
• Fat: 7 g
• Fiber: 2 g
• Disclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• Use a mix of mushrooms like cremini, shiitake, and oyster for a deeper, more complex flavor profile.
• For a creamy texture and tangy finish, stir in a tablespoon of goat cheese or a splash of balsamic glaze with the parsley at the end.
• The mushroom topping can be made a day in advance. Simply store it in an airtight container in the refrigerator and gently reheat before serving.
• If you have fresh herbs on hand, use a ratio of 3:1. For this recipe, use ¾ teaspoon each of fresh basil, marjoram, and savory.
FAQ
Q: Is this mushroom crostini recipe vegan
A: Yes, this recipe is naturally vegan as written! Just be sure to check that your baguette is made without any dairy or honey to keep it fully plant-based.
Q: How can I add more protein to this vegetarian appetizer
A: To boost the protein, you can stir in a quarter cup of finely chopped walnuts or pecans with the mushrooms during the last few minutes of cooking. Another great option is to top the finished crostini with a sprinkle of nutritional yeast for a cheesy, savory flavor and an extra protein kick.
Q: Can I make this mushroom crostini gluten-free
A: Absolutely! Simply substitute the baguette with your favorite gluten-free bread or crackers. Toast the gluten-free slices just as you would the baguette for a delicious and celiac-friendly version of this appetizer.
Q: Can I prepare the mushroom topping ahead of time
A: Yes, the mushroom topping is perfect for making ahead. You can prepare it up to a day in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the mixture in a skillet over low heat before spooning it onto your freshly toasted bread.
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Savory Mushroom Crostini
Ingredients
Method
- Preheat your broiler or grill to medium-high.
- Arrange the baguette slices on a baking sheet. Lightly brush both sides of each slice with extra-virgin olive oil.
- Heat the 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the finely chopped mushrooms, dried basil, marjoram, and savory.
- Season to taste with salt and pepper.
- Cook, stirring occasionally, until the mushrooms have released their liquid and are soft and browned, about 5 to 7 minutes.
- Remove the skillet from the heat and stir in the fresh parsley.
- Keep the mixture warm.
- Place the baking sheet with the bread under the broiler or on the grill. Toast for 1-2 minutes per side, until golden brown and crisp. Watch carefully to prevent burning.
- Spoon the hot mushroom mixture evenly over the toasted bread slices.
- Serve immediately.
