Mushroom & Brie Crostini
There are few appetizers I rely on as consistently as a good crostini. When I’m hosting—whether it’s a dinner party, a holiday gathering, or an impromptu wine night—I almost always reach for some version of these little toasts. They’re elegant without being fussy, easy to eat while mingling, and endlessly adaptable. For another elegant crostini variation, these smoked salmon, dill and caviar crostini are a stunning seafood companion to have in your entertaining repertoire. In the same spirit, these blackberry goat cheese mint crostini bring a brighter, sweeter note to the board.
This Mushroom Brie Crostini is one of those recipes that feels quietly impressive but comes together with very little effort. Earthy mushrooms, creamy brie, and crisp baguette slices baked just long enough to melt and warm everything through. It’s the kind of bite guests reach for again and again. If you love brie-forward appetizers, these mini fig and brie bites are another show-stopping option for your next gathering. What’s more, this whipped ricotta with roasted grapes and hot honey makes a lovely spoonable companion on the same table.
Another reason I love this recipe? You can prep much of it ahead. The mushrooms can be cooked in advance, the baguette sliced earlier in the day, and when it’s time to serve, all you’re really doing is assembling and warming. For another elegant make-ahead appetizer that pairs beautifully on the same board, these pear and bleu cheese skewers with arugula and pecans are a stunning addition to any appetizer spread. Equally important, pour a peartini alongside, and the evening practically hosts itself.
What Is Mushroom Brie Crostini?
Mushroom brie crostini is a classic appetizer made with toasted slices of baguette topped with sautéed mushrooms and creamy brie cheese, then baked until the cheese is soft and melted.
At its core, it’s a study in balance:
- Crostini (which simply means “little toasts” in Italian) provide a crisp, sturdy base
- Mushrooms add savory, earthy depth
- Brie brings richness and a smooth, buttery texture
The combination creates a bite that feels elevated but approachable—rich without being heavy, and refined without feeling formal.
Because the components can be prepped ahead and assembled quickly, it’s a go-to appetizer for hosts who want something that feels thoughtful, timeless, and universally appealing.
Mushroom & Brie Crostini Ingredients (With Purpose & Flavor Notes)
- Baguette – The crisp base that holds everything together. A sturdy baguette gives you crunch without overpowering the toppings.
- Brie Cheese – Soft, creamy, and mild. Brie melts beautifully and balances the earthiness of the mushrooms.
- Mushrooms – The star of the crostini. Their savory, umami flavor adds depth and richness.
- Olive Oil – Brushed onto the baguette before toasting and used again to sauté the mushrooms.
- Marsala Wine – Deglazes the pan and gives the mushrooms a deeper, slightly sweet richness.
- Garlic – Adds warmth and aromatic depth without overwhelming the dish.
- Fresh Thyme or Herbs – A subtle herbal note that lifts the entire bite.
- Salt & Black Pepper – Essential for seasoning and balance.
- Fresh Parsley – Scattered on at the end for freshness and color.
- Crushed Red Pepper Flakes (optional) – A pinch adds gentle heat.
Each ingredient plays a supporting role—nothing is excessive, and everything works in harmony.
WHY A MUSHROOM & BRIE CROSTINI?
Crostini are one of the most versatile appetizers you will find on the table. These “little toasts” are perfect because you can create almost anything you want on top of them. From sweet to savory — like my steak crostini with horseradish spread — a crostini always delivers. These carry two of my favorite toppings: beautifully browned mushrooms and gooey brie.
Shop Erica’s Pick
Everything I Love for this recipe
This post contains affiliate links. I only share products I personally use and genuinely love. As an Amazon Associate, I earn from qualifying purchases.
These are the exact tools I reach for when making mushroom and brie crostini. They help ensure clean slices, even toasting, and beautiful presentation — the small details that elevate a simple appetizer.
Victorinox Swiss Classic Bread Knife
A serrated edge is what gives you clean, even baguette rounds instead of crushed ones. The slices hold their shape under the mushrooms and brie, which is half the battle with crostini.
USA Pan Half Sheet Pan
This is my go-to pan for toasting crostini. It heats evenly, doesn’t warp, and helps the bread crisp beautifully without burning.
OXO Silicone Pastry Brush
Brushing olive oil evenly over each slice makes all the difference. A silicone brush distributes oil perfectly and is easy to clean — no shedding bristles.
Large Stainless Skillet
The mushrooms need room to brown rather than steam. A wide, heavy skillet gives them that space and holds heat steadily while the Marsala reduces.
Chef’s Knife
Thin, even mushroom slices cook at the same rate and layer neatly onto the toast. A sharp chef’s knife is the difference between elegant and rustic here.
Wooden Cutting Board
Enough surface to slice the baguette and the mushrooms without working in batches, and handsome enough to serve from if the moment calls for it.
Cheese Knife Set
Brie is soft enough to drag and tear under a regular blade. A proper cheese knife gives you clean slices that sit flat on the crostini.
Marble Serving Board
This is what I serve these on. The cool marble keeps the brie from going soft too quickly, and it photographs beautifully under warm bread.
Pre-Cut Parchment Sheets
Lining the pan means nothing sticks and cleanup takes seconds. Pre-cut sheets lie flat instead of curling back up at the edges.
Small Prep Bowls
Holding the garlic, thyme, and sliced brie ready before you start means the assembly moves quickly while the toast is still warm.
Marsala Cooking Wine
This is what deglazes the pan and gives the mushrooms their depth. A dry Marsala reduces into something rich and faintly sweet that plain stock cannot replicate.
Extra Virgin Olive Oil
Used twice here — brushed onto the baguette before toasting and again for the mushrooms. Worth using one you would happily taste on its own.
How To Make Mushroom & Brie Crostini
1
Prepare the Baguette
a. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
b. Slice the baguette into 1/2-inch rounds.
c. Brush both sides of each slice with olive oil.
d. Toast for 8 to 10 minutes, until lightly golden and crisp. Remove and set aside.
Why 375°F? It is hot enough to crisp the bread all the way through, yet gentle enough that the edges don’t scorch before the centers dry out. Moreover, it lets the brie soften into a creamy layer in the final bake rather than turning oily and sliding off the toast. A hotter oven works faster, but it leaves you only a minute or two between perfectly toasted and burnt — not what you want while guests are arriving.
2
Cook the Mushrooms
a. In a large skillet, heat about 2 tablespoons of olive oil over medium heat.
b. Add the garlic and sauté until fragrant, about 1 minute.
c. Add the sliced Baby Bella mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 5–7 minutes.
d. Pour in the Marsala wine and let it simmer until the liquid reduces by half, which should take about 2–3 minutes.
e. Sprinkle in the thyme leaves and season with salt and pepper. If you’re using red pepper flakes, add them now. Stir to combine and remove from heat.
3
Assemble the Crostinis
a. Lay a slice of Brie on each toasted baguette slice. Make sure the slice of brie covers the crostini.
b. Spoon a generous amount of the mushroom mixture over the Brie.
c. Place the loaded baguette slices back on the baking sheet.
4
Bake
Transfer the baking sheet back to the oven and bake for 4 to 6 minutes, or just until the Brie starts to melt.
5
Serve
Let them cool for a minute, then garnish with chopped fresh parsley. Serve immediately while the Brie is still warm and gooey.
Mushroom & Brie Crostini
Ingredients
- 1 baguette Sliced into 1/2 inch thick rounds
- 3 tbsp olive oil divided (1 tbsp for brushing, 2 tbsp for the mushrooms)
- 250 g Baby Bella Mushrooms- thinly sliced
- 2 garlic cloves minced
- 1 tbsp fresh thyme leaves
- 1/4 cup Marsala wine
- 1 package Brie Cheese – sliced
- salt and black pepper to taste
- 1 bunch fresh parsley finely chopped for garnish
- 1 dash crushed red pepper flakes OPTIONAL to add a little heat
Instructions
- **Prepare the Baguette** a. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. b. Place the baguette slices on the lined baking sheet. c. Brush both sides of each slice with olive oil. d. Toast for 8 to 10 minutes, until lightly golden and crisp. Remove and set aside.
- **Cook the Mushrooms** a. In a large skillet, heat about 2 tablespoons of olive oil over medium heat. b. Add the garlic and sauté until fragrant, about 1 minute. c. Add the sliced Baby Bella mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 5-7 minutes. d. Pour in the Marsala wine and let it simmer until the liquid reduces by half, which should take about 2-3 minutes. e. Sprinkle in the thyme leaves and season with salt and pepper. If you're using red pepper flakes, add them now. Stir to combine and remove from heat.
- **Assemble the Crostinis** a. Lay a slice of Brie on each toasted baguette slice. Make sure the slice of brie covers the crostini. b. Spoon a generous amount of the mushroom mixture over the Brie. c. Place the loaded baguette slices back on the baking sheet.
- **Bake** Transfer the baking sheet back to the oven and bake for 4 to 6 minutes, or just until the Brie starts to melt.
- **Serve** a. Remove from the oven and let them cool for a minute. b. Garnish with chopped fresh parsley before serving. c. Serve immediately while the Brie is still warm and gooey.d. ENJOY!
Video
KEEP HOSTING
More to make and share — crostini, cheese, and elegant bites.
Blackberry Goat Cheese Mint Crostini
Crostini topped with goat cheese, fresh blackberries, and mint.
Get the Recipe →
Steak Crostini with Horseradish Spread
Toasty crostini topped with savory steak and a zesty horseradish spread.
Get the Recipe →
Easy Whipped Ricotta with Roasted Grapes & Hot Honey
Creamy whipped ricotta with roasted grapes and a drizzle of hot honey.
Get the Recipe →Tips to Make It the Best
- Toast the bread lightly first so it stays crisp under the toppings
- Let the mushrooms cook fully—don’t rush them or overcrowd the pan
- Use room-temperature brie so it melts evenly in the oven
- Season in layers—especially the mushrooms
- Finish with herbs after baking for freshness and color
These small details make the crostini feel intentional rather than rushed.
Easy Variations to Try
If you want to change things up, this crostini is very forgiving:
- Caramelize the mushrooms for a deeper, slightly jammy flavor
- Add heat with a pinch of crushed red pepper flakes
- Swap the cheese: ricotta works beautifully for a lighter, whipped texture
- Add fruit: a thin slice of pear creates a subtle sweet-savory balance
These small adjustments let you tailor the crostini to the season or the rest of your menu. What’s more, if the melty brie is your favorite part, this baked brie with balsamic caramelized onions takes that idea all the way.
When I Love Serving Mushroom & Brie Crostini
Impromptu Wine Night
This is the recipe I reach for when the evening was not planned at all. Someone opens a bottle, and twenty minutes later there is a warm appetizer on the board — because these truly do not take long, and that is what makes them possible on a night nobody scheduled.
Dinner Parties
When guests arrive and dinner is still a little way off, this is what fills the gap. It is elegant but approachable, which is exactly the note I want to strike before anyone sits down at the table.
Book Club
Book club needs food you can eat with one hand while you are talking, and these do that beautifully. What’s more, they look like you fussed, which nobody needs to know you didn’t.
Mahjong Night
Game nights call for something you can pick up between hands without breaking your concentration. These sit perfectly on a board in the middle of the table and disappear over the course of the evening — exactly the kind of bite I build my elevated game nights around.
As a Cocktail Appetizer
Passed with drinks, these are the bite that gets people talking. The earthiness of the mushrooms against creamy brie makes a lovely mix of sweet and savory — and it stands up to whatever is in the glass.
A Simple Snack at Home
Not every good thing needs an occasion. Some nights I make these with nothing more than a green salad alongside, and that is the entire meal. Equally important, they are just as good eaten standing at the counter.
What To Serve With Mushroom Brie Crostini
These crostini are rich and earthy, so whatever sits beside them should either echo that warmth or cut through it with something bright. With this in mind, here is how I round out the table.
A Bold Red Wine
My favorite pairing is J. Lohr Carol’s Vineyard Cabernet Sauvignon. Its dark berries, black currant, and hints of oak and spice stand up beautifully to the earthy mushrooms and creamy brie.
Something Sparkling
On the other hand, bubbles cut straight through the richness of the brie. Set up a champagne bar and let guests pour their own, or build a martini board for a more spirited evening.
A Board to Anchor the Spread
For a full appetizer table, set these beside an easy fall charcuterie board or a simple cheese platter so guests can graze between warm bites.
More Warm Appetizers
When I want a second hot bite, this fried goat cheese board is a natural partner, and prosciutto and fig crackers add a salty-sweet contrast that plays well with the mushrooms.
Mushroom & Brie Crostini Storage
This recipe is wonderfully practical for hosting, because nearly every component can be made ahead.
Making It Ahead
- Mushrooms can be cooked up to 3 days ahead and stored in the refrigerator
- Reheat them briefly on the stovetop or in the microwave before assembling
- Baguette slices can be cut the night before and kept in a sealed bag
When you’re ready to serve, simply top the bread with brie and mushrooms and warm in the oven until the cheese melts.
Storing Leftovers
Assembled crostini are at their best the day they are made. Store leftovers in an airtight container in the refrigerator for up to 2 days, then rewarm them at 375°F for 4 to 5 minutes so the bread crisps up again — the microwave will turn it chewy.
Mushroom & Brie Crostini FAQs
Can I make these crostini ahead of time?
Yes—prep the mushrooms and slice the bread in advance, then assemble and bake just before serving.
Can I serve these at room temperature?
They’re best warm, but they hold well for about 30 minutes once baked.
What mushrooms work best?
Cremini, baby bella, or a mix of wild mushrooms all work beautifully.
Can I make this gluten-free?
Yes—use a gluten-free baguette or crostini base.
Final Thoughts
Erica A. Thomas
Founder of Eating With Erica
This Mushroom Brie Crostini is exactly the kind of appetizer I love to serve—thoughtful, unfussy, and consistently crowd-pleasing. It works just as well for holidays as it does for casual wine nights, and it’s easy to adapt to whatever you have on hand. For the perfect festive drink pairing at a holiday gathering, this holiday mimosa bar makes a beautiful complement to any elevated appetizer spread.
If you make this recipe, I’d love to see how you serve it—tag me on Instagram so I can see your version. And when you’re ready for the next one, you’ll find plenty more in my full recipe collection.
SAVE NOW, MAKE LATER!
