These mushroom crostini is one of the favorite appetizers. They disappear first and fast, perfect to make if you're hosting a party or attending a potluck.
They are easy, rather quick to make, especially if you prepare the mushrooms in advance, with minimal and affordable ingredients.
Just like whipped ricotta crostini and cherry tomato bruschetta they are, what I call, low-effort high reward appetizers.
Table Of Contents
Recipe In A Nutshell
- grill or toast the bread
- prepare sauteed mushrooms
- prepare lazy-bechamel (one-minute flat)
- mix mushrooms with cheese
- top bread slices with the mix and bake
TIME IN THE OVEN: 10 minutes
OVEN TEMPERATURE: 3750F (190C)
RECIPE YIELD: 20 crostini
Ingredients
- Baguette: fresh french baguette sliced in diagonal aiming for a little over a half an inch thickness (1.5 cm). You can also use homemade Semolina bread loaves that are extra flavorful. I also love to use rustic Italian bread like Pugliese bread and make crostoni (large crostini).
- Italian Sauteed Mushroom (Funghi Trifolati): made with fresh of frozen mushrooms, garlic, parsley, chili flakes (optional) and butter. Can be prepared 1-2 days in advance. If using leftover sauteed mushrooms make sure to roughly chop them (if they were cut in quartes or sliced).
- Scamorza: soft Italian pear-shape cheese. You can use classic scamorza or smoked scamorza for extra flavor. If you can’t find scamorza, substitute it with Fontina, Taleggio, Provolene or even with Mozzarella cheese.
- Bechamel Sauce: you can use classic bechamel sauce (even thawed form the freezer) or make a lazy, no-fail bechamel as directed in the recipe below. Don’t buy pre-made and Don’t skip it. It serves to give creamines to the mushroom and cheese topping and hold everything together, like a glue. There’s a reason Salsa Beciamella in Italian is often called “Salsa Colla” italian: glue sauce.
- Parmesan cheese: Parmiggiano reggiano or Grana Padano for extra falvor.
- Fresh thyme (optional): top before serving
How To Make - Step By Step
Step 1: Slice the bread. Place it on hot grill and brush with extra virgin olive oil. Grill on both sides.
Alternatively you can toast the bread in the preheated to 375F (180C) oven for 5-10 minutes. Half through baking time, flip each slice and finish toasting until light golden color.
Step 2: Prepare lazy bechamel sauce. In a small saucepan mix milk and flour. Put on medium low heat. Whisk continuously until you see the first bubbles and the sauce has thickened. Add a pinch of salt.
SWAP: Skip lazy bechamel and make this Gorgonzola Cream Sauce instead. Slighlty sharp and tabgy gorgonzola pairs perfectly with mushrooms and cheese.
Step 3: In a bowl mix sauteed mushrooms, bechamel sauce and cheese cut in cubes.
Add grated Parmesan cheese and mix again.
Step 4: Place grilled bread on a baking sheet (line with parchment paper for easy cleaning) and generously top with mushroom and cheese mix.
Bake in a preheated to 3750F (190C) oven and bake for 10 minutes until cheese has melted.
Serve warm. They don’t last long but in case there are leftovers you can enjoy them even cold.
Make Ahead
- Grill or toast the bread 1-2 days in advance. Keep in an airtight bag or container.
- Prepare the filling 1 day in advance. Store in closed container in the fridge. As an alternative you can prepare sauteed mushrooms 2 days in advance.
- A few hours before serving mix ingredients for the filling.
- A few minutes bore serving top crostini and bake.
What if there are any leftovers?
I doubt there will be any but in case you have a few crostini left, don't throw them away. They will keep in fridge for 2 days, perfect to snack on. Make sure to bring to room temperature before eating.
More Delicious Appetizers To Try
- Grissini - crunchy and super addictive Italian breadsticks (super easy to make!)
- Ricotta Stuffed Mushrooms - warm and hearty
- No Cook Ricotta Cheese Balls - bite-size cheese balls perfect for any occasion
- Deviled Egg Sail Boats - quick and easy antipasto that looks as it was made by professional catering!
- Roasted Pepper Antipasto - Italian classics, pairs perfectly with ANY main course
Love Italian Food?
Sign up for our weekly newsletter to receive tips, tricks and new recipes delivered straight to your inbox!
Full Recipe
Easy Cheesy Mushroom Crostini
Ingredients
For Bread:
- 1 Baguette , about 20 slices
- Extra virgin olive oil
For Topping:
- ½ recipe funghi trifolati
- 5 oz scamorza cheese or other soft cheese like Fontina, Taleggio, Provolene, Mozzarella (140 g)
- ¼ cup Parmesan cheese
For Lazy Bechamel:
- ½ cup milk
- 1 tablespoon flour
- Salt to taste
For Garnish:
- Fresh theme (optional)
Instructions
Prepare the Bread
- Slice the bread. Place it on hot grill and brush with extra virgin olive oil. Grill on both sides.
- Alternatively you can toast the bread in the preheated to 375F (180C) oven for 5-10 minutes. Half through baking time, flip each slice and finish toasting until light golden color.
Prepare the Topping
- Prepare lazy bechamel sauce. In a small saucepan mix milk and flour. Put on medium low heat. Whisk continuously until you see the first bubbles and the sauce has thickened. Add a pinch of salt.
- In a bowl mix sauteed mushrooms, bechamel sauce and cheese cut in cubes. Add grated Parmesan cheese and mix again.
Assemble Crostini
- Place grilled bread on a baking sheet (lined with parchment paper for easy cleaning) and generously top with mushroom and cheese mix.
- Bake in a preheated to 3750F (190C) oven and bake for 10 minutes until cheese has melted.
- Serve warm. They don’t last long but in case there are leftovers you can enjoy them even cold (at room temperature).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Janis says
Everything looks so good. Can't wait to try them all. My m look that used to make something similar when I was a kid.