Cheesy Baked Mushroom Crostini Recipe (video)
This easy, baked appetizer is an instant crowd pleaser! Creamy, cheesy baked mushroom crostini made with smoked gouda cheese, chanterelle mushrooms, garlic, and fresh herbs. The creamy mushroom topping is spread on slices of baguette, then baked and served warm. This mushroom appetizer is great year-round and especially for holiday parties!
Watch My Mushroom Crostini Video Tutorial
Watch my YouTube mushroom crostini video tutorial for step-by-step instructions and see just how easy this recipe is to make! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Mushroom Crostini
Here are my tips for the main ingredients you’ll need for this mushroom appetizer recipe. Find the full list of ingredients in the printable recipe card below.
Jump to Recipe- Mushrooms – I recommend using chanterelle mushrooms when they are in-season. Otherwise, this recipe will work great with just about any variety of mushrooms.
- Smoked Cheese – I love the smoky flavor and aroma this adds to the recipe! I used smoked gouda cheese, but just about any type of melty, smoked cheese will work great.
- Baguette – regular or sourdough baguette work well for this recipe.
- Fresh Dill & Parsley – fresh herbs are great for flavor and add a fantastic pop of color as a garnish.
- Garlic & Shallots – I love having lots of garlic in this recipe!
- Port – you’ll need just a splash of port to deglaze the pan. Sweet marsala wine will also work well. You can also use chicken broth.
Making the Creamy Mushroom Filling
You’ll love how easy this recipe is to make! It takes just a little bit of prep work, and you can have the crostini in the oven in no time! Let’s start with the mushroom mixture.
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Start by cleaning the mushrooms. Use a wet paper towel or soft bristle brush to clean off any dirt and debris from the mushrooms.
- Dice the mushrooms – stems and caps – and place into a dry frying pan (no butter or oil).
- Preheat the pan over medium heat, add the water, and bring the water to a simmer.
- Chanterelles cannot be consumed raw and must be cooked properly! Cook the mushrooms over medium heat until all the liquids evaporate, for about 8 minutes.
- Once the mushrooms are dry, add butter and shallots. Stir and cook for a few minutes until the shallots are tender.
- Add minced garlic and season with salt and pepper. Cook for a few minutes more, then add the port (or broth) to deglaze the pan.
- Pour in the cream (or half-and-half) last. Cook for a minute or two, just until the mixture is thickened, then remove from the heat and cool the mushroom mixture.
How to Make Mushroom Crostini
With the mushroom mixture cooling, it’s time to get started on the remaining ingredients.
- Grate the cheese into a large mixing bowl. To the cheese, add mayonnaise, fresh dill, and fresh parsley.
- Once the mushroom mixture has cooled slightly, add it to the bowl. Use a spatula and mix everything together thoroughly.
- If you are not making the appetizer right away, you can cover and store the topping in the refrigerator until ready to use.
- Slice the baguette thinly, on the diagonal, (about 1/3-inch-thick slices) for more space for the topping.
- Using a small spatula or spoon, add a generous amount of mushroom topping onto each slice of baguette. Place the crostini onto the prepared baking sheet.
Baking & Serving Instructions for Mushroom Crostini
- Bake the mushroom crostini at 425°F for about 15 minutes, until the edges of the baguette are golden-brown and the cheese is melted.
- The filling will be very hot after baking! Allow the crostini to cool for a few minutes before moving.
- Transfer the appetizers onto a serving tray and garnish with additional fresh herbs. Enjoy the crostini warm.
More Recipes to Try!
Enjoyed this easy mushroom appetizer recipe? Check out some of my other recipes you’re sure to enjoy!
- Cheese Chanterelle Crostini – simple crostini with creamy cheese, fried mushrooms, and a drizzle of sweet honey!
- Garlicky Zucchini Crostini – a summertime favorite! Fried zucchini over garlicky mayo with tomatoes and fresh dill. Unbeatable!
- Easy Baked Shrimp Crostini – sweet juicy shrimp coated in a spicy, creamy sauce, baked on baguette. So delicious!
- Jalapeno Cheesy Chicken Dip – a creamy, spicy chicken dip with cheddar cheese, cream cheese, and crispy panko topping!
Share it on Pinterest!
Cheesy Baked Mushroom Crostini Recipe (video)
You'll love these creamy, cheesy mushroom crostini with chanterelle mushrooms and smoked cheese! The best mushroom appetizer!
Ingredients
- 1 lb mushrooms, (I used chanterelle)
- 1/3 cup water
- 2 tbsp butter
- 1 large shallot, finely diced
- 3 large garlic cloves, finely minced
- 1 1/2 tsp sea salt
- ground black pepper, to taste
- 2 tbsp port, (or marsala wine or chicken broth)
- 1/3 cup cream, (or half-and-half)
- 6 oz smoked gouda cheese
- 1/2 cup mayonnaise
- 3 tbsp fresh chopped dill
- 3 tbsp fresh chopped parsley
- 1 baguette
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Preparing the Mushrooms:
- Start by cleaning the mushrooms. Use a wet paper towel or soft bristle brush to clean off any dirt and debris from the mushrooms.
- Dice the mushrooms – stems and caps – and place into a dry frying pan (no butter or oil).
- Preheat the pan over medium heat, add the water, and bring the water to a simmer.
- Chanterelles cannot be consumed raw and must be cooked properly! Cook the mushrooms over medium heat until all the liquids evaporate, for about 8 minutes.
- Once the mushrooms are dry, add butter and shallots. Stir and cook for a few minutes until the shallots are tender.
- Add minced garlic and season with salt and pepper. Cook for a few minutes more, then add the port (or broth) to deglaze the pan.
- Pour in the cream (or half-and-half) last. Cook for a minute or two, just until the mixture is thickened, then remove from the heat and cool the mushroom mixture.
Making the Filling:
- Grate the cheese into a large mixing bowl. To the cheese, add mayonnaise, fresh dill, and fresh parsley.
- Once the mushroom mixture has cooled slightly, add it to the bowl. Use a spatula and mix everything together thoroughly.
- If you are not making the appetizer right away, you can cover and store the topping in the refrigerator until ready to use.
Making the Crostini:
- Slice the baguette thinly, on the diagonal, (about 1/3-inch-thick slices) for more space for the topping.
- Using a small spatula or spoon, add a generous amount of mushroom topping onto each slice of baguette. Place the crostini onto the prepared baking sheet.
Baking Instructions:
- Bake the mushroom crostini at 425°F for about 15 minutes, until the edges of the baguette are golden-brown and the cheese is melted.
- The filling will be very hot after baking! Allow the crostini to cool for a few minutes before moving.
- Transfer the appetizers onto a serving tray and garnish with additional fresh herbs. Enjoy the crostini warm.
Nutrition
Serving: 1crostini | Calories: 104kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 309mg | Potassium: 97mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
