Roasted Mushroom Crostini with Wine and Herbs
Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!
I’ve said it before and I’ll say it again…there is nothing better than simple and bold flavors! When you have good ingredients, there is not much you need to do, such as with Manchego and roasted pepper stuffed mushrooms. That recipe is only 3 ingredients but packs so much in a small bite.
Wine Roasted Mushrooms
Robust wine, earthy mushrooms, fresh herbs and butter transforms simple mushrooms into something spectacular.
The best part of this roasted mushroom crostini is how EASY it is!
All you have to do is throw some of your favorite mushrooms in a baking dish, add a few glugs of red wine, fresh herbs and a few healthy dots of butter, roast at 400 degrees until mushrooms are tender and you have a beautiful appetizer ready in 20 minutes.
A Few Cooking Tips
- Mushrooms: Use your favorites! Baby portabellas, oyster mushrooms and shitakis are a few I used in this recipe.
- Use a damp cloth or paper towel to clean any debris off the mushrooms. If the stems are hard, you can cut the end off or just remove the stem if you prefer.
- This recipe uses red wine, but white wine or even sherry would be a fantastic substitute.
- Herbs: This is such a versatile dish, use one or a combination of rosemary, thyme and oregano.
A Few More Quick and Easy Appetizers
Roasted Mushroom Crostini with Wine and Herbs
Roasted mushroom crostini with wine and herbs is an easy and elegant party appetizer and ready in 20 minutes!
Servings: 4 servings
Calories: 143kcal
Cost: $10
Ingredients
- 3 cups Wild mushrooms cleaned and cut in half if large
- 3 sprigs of fresh thyme leaves removed and roughly chopped
- 1 sprig of fresh rosemary leaves removed and finely chopped
- 1-2 garlic cloves grated or finely chopped
- 1/4 cup red wine I used Cabarnet
- 2 tablespoons unsalted butter cubed
- 2 tablespoons Olive oil for drizzling
- 1/4 teaspoon Coarse salt + more for garnish, optional
- Black pepper few grinds worth
- Baguette sliced into crostini and toasted
- Fresh parsley leaves removed and chopped for garnish
Instructions
- Pre-heat oven to 400 degrees Fahrenheit.
- In a baking dish, add mushrooms, herbs, garlic, wine, butter, olive oil, salt and pepper and toss to combine.
- Roast mushrooms in oven for 20 minutes, or until the mushrooms begin to break down and soften.
- While mushrooms are roasting, make the crostini by slicing the baguette on a bias and lightly toasting in the oven or in a grill pan.
- Once mushrooms are done, spoon mushroom mixture over toasted bread and top with fresh parsley and coarse sea salt.
Notes
Use a variety of mushrooms for taste and texture.
Avoid rinsing mushrooms under water, which can weight the mushrooms down.
Nutrition
Calories: 143kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 151mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
This post was originally published in December, 2013 and updated in December, 2021 with added nutritional information and cooking tips.
A nice cheese plate and fresh baked baguettes with bruschetta.
cranberry cheeseball
stuffed mushrooms
My favorite party appetizer is baked brie with raspberry jam.
I like to make stuffed mushrooms
Bacon wrapped little weenies with brown sugar glaze! (So not good for you but so tasty and easy in the crockpot!
I like crab dip and crackers
I like pigs in a blanket.
Taco Dip is do die for!!!
Looks delish. I love cooking with mushrooms.
I love stuffed mushrooms!
Love appetizers
I love shrimp cocktail.
Entered the rafflecopter as “Wild orchid”
Thanks for the chance to win!
wildorchid985 at gmail dot com
I like chips and dip especially Buffalo Chicken Dip.
This looks fab! I have been craving mushroom bisque all week (and sadly, Panera’s version didn’t do it for me), but I think this could do the trick!
I love hummus and veggies!!!!
Spinach and Artichoke dip with pita chips!
My favorite appetizer is a cheese platter!
I love a veggie & dip tray.
Brie with fig preserves!
i love when my dad makes these toasted raviolis, or almost any kind of dip.
Stuffed mushrooms are my favorite appetizer.
My favorite party appetizer is potato skins. Thanks for the giveaway!
My favorite is brucshettta
Mmm. Mushrooms, butter & wine. Doesn’t get much better!
love cheese dip, and mushroom fixed almost anyway! these look delicious…will try this!
Cheese…it’s always the cheese!! (oh lawd I hope I win…I love my Kroger.) 😀
baked water chestnuts wrapped in bacon with a soy glaze
Spinach dip with pita chips, sausage balls, and vegetable and fruit trays!!
I like cheese and crackers.
I love cheese plates, an lil smokies w/ bbq sauce
Yummy! I love mushrooms!
Thanks so much Laura!!
Mushrooms are my favorite vegetable so I can’t wait to try these! Simple but elegant. Great!
Thanks so much Lindsey! I love mushrooms too!
Samantha, this looks delish! I’m going to make 50 of these toasts for a wedding reception. I see your recipe says that it serves 4, how many crostini are you figuring is a serving according to this recipe? Thank you!
Hi Jana! It depends how long the baguette is too. I was using a classic french baguette and I was thinking about 2 crostini/person, give or take, so about 8 crostini per baguette, roughly. Don’t quote me, but maybe start with 5 or 6 baguettes and a few pounds of mushrooms? This sounds like a fun cooking project!
Thank you so much! I start the shopping tomorrow so your reply came at the perfect thyme (lol) – this helped a bunch. I know the guests are going to love them. If I don’t eat all the roasted mushrooms…
Samantha, these were delicious. I forgot the butter, unfortunately, but they were still very good. Everyone loved them! I’ll be making these again very soon!