Italian Recipe Book

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Subscribe
Mushroom Crostini

subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Subscribe
Mushroom Crostini

×
Home » Recipes » Antipasti

Easy-Cheesy Mushroom Crostini

Oct 30, 2023 · Modified: Jul 15, 2024 by Svitlana · This post may contain affiliate links · 1 Comment

160 shares
  • Facebook
  • Yummly
Jump to Recipe
Mushroom Crostini

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.

Mushrooms crostini laid on a wooden board with parchment paper.

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
  • Ingredients
  • How To Make - Step By Step
  • Make Ahead
  • What if there are any leftovers?
  • More Delicious Appetizers To Try
  • Full Recipe

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

Ingredients needed for mushroom crostini laid on a wooden surface.
  • 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.

Grilling bread for crostini on the cast iron grill.

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.

Making lazy bechamel sauce on a stove top.

Step 3: In a bowl mix sauteed mushrooms, bechamel sauce and cheese cut in cubes.

Mushrooms, cheese and bechamel sauce in a big bowl, before mixing.

Add grated Parmesan cheese and mix again.

Mushroom and cheese topping mixed in a bowl.

Step 4: Place grilled bread on a baking sheet (line with parchment paper for easy cleaning) and generously top with mushroom and cheese mix.

Mushroom crostini on a baking sheet before baking.

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.

Mushroom crostino with melted cheese and garnished with thyme.

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.

Mushroom crostini on a platter.

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!

Sign me up!

Full Recipe

Mushroom crostini, close-up view.

Easy Cheesy Mushroom Crostini

5 from 1 vote
Make these delicious mushroom crostini for your next party. They disappear first and fast. And you'll love how easy they are to make!
Recipe authorAuthor: Svi
PREP TIME:15 minutes mins
COOK TIME:10 minutes mins
TOTAL TIME:25 minutes mins
SERVINGS: 20 crostini
Prevent your screen from going dark
Print Recipe SaveSaved! Pin Rate Recipe

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

See the Step By Step Pictures for visual walk-through of the recipe.
 

Nutrition

Serving: 2gCalories: 100kcalCarbohydrates: 7gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 156mgPotassium: 31mgFiber: 0.3gSugar: 1gVitamin A: 84IUVitamin C: 0.001mgCalcium: 74mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!

More Classic Italian Antipasto Recipes

  • Cherry tomato bruschetta garnished with basil leaves.
    Cherry Tomato Bruschetta
  • Fried gnocchi with rosemary in a serving dish.
    Crispy Pan-Fried Gnocchi
  • Torta Salata, Italian Vegetable Pie.
    Torta Salata (Italian Veggie Quiche)
  • Octopus salad with potatoes and olives in a salad bowl.
    Italian Octopus Salad
160 shares
  • Facebook
  • Yummly

Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Janis says

    November 30, 2023 at 1:11 am

    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.

    Reply
Mushroom Crostini

Buongiorno e benvenuti! In my small Italian kitchen I use simple, mostly seasonal ingredients and turn them into mouth-watering meals. Join me as I share the magic of Italian home cooking and teach you how you can do it in your own kitchen.

More about me →

No Bake Desserts

  • Panna cotta on a dessert plate with a strawberry on the side.
    Panna Cotta (Classic Recipe and 3 Different Toppings)
  • Strawberry Tiramisu.
    Strawberry Tiramisu (Eggless and Without Coffee)
  • Individual Tiramisu Cups {Easy & Delicious!}
    Tiramisu Cups
  • Italian fruit salad in a bowl garnished with mint leaves.
    Italian Fruit Salad (Macedonia Di Frutta)

Popular Recipes

  • Three Limoncello bottles with two lemons in the background.
    Limoncello (Recipe, Calculations & FAQs)
  • Semolina bread loaves in bread basket.
    Semolina Bread (Easy & Delicious)
  • Panini bread rolls in a basket.
    Italian Panini Bread
  • Traditional Focaccia Bread {Focaccia Genovese}

Footer

Mushroom Crostini

↑ back to top

About

  • About Me
  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Keep in touch!

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Italian Recipe Book

160 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.