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.
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.
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. Simple, reliable, and always well received.
IN THIS POST YOU’LL LEARN:
What Is Mushroom Brie Corostini?
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.
Why You Will Love this recipe
01
Elegant but approachable
It looks refined without feeling overdone
02
Quick to assemble
Perfect for last-minute gatherings
03
Make-ahead friendly
Ideal when you want to stay present with guests
04
Endlessly adaptable
Easy to adjust with what you have on hand
Ingredients & Why They Matter
- 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 – Used to sauté the mushrooms and bring everything together smoothly.
- 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.
Each ingredient plays a supporting role—nothing is excessive, and everything works in harmony.
WHY A MUSHROOM & BRIE CROSTINI?
Crostinis are one of the most perfectly versatile appetizers you will find on the table. One these “little toasts” are perfect because you can literally create anything you want. From sweet to savory- a crostini is perfect. These contain two of my favorite toppings – perfect mushrooms and gooey brie! Want to change things up for a different variation? Try these options:
- Add caramelized mushrooms to make them a bit more jammy and add a bit of extra savory flavor
- Add little heat by adding a bit of crushed red pepper flakes to take it up a notch
- Not a fan of brie? You can also use ricotta cheese for a bit more of a creamy bite.
- Want to add a slice of fresh fruit to make it a bit sweeter? Try a pear to give you a bit of a sweet and savory bite.
Shop What I Use: Mushroom & Brie Crostini
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 sturdy, high-quality baking sheet is essential for even heat distribution. It allows the puff pastry to rise properly without hot spots, giving you golden, flaky layers and tender pears every time.
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.
How To Make Mushroom & Brie Crostini
1
Prepare the Baguette
Preheat the oven to 425 F (or 218 C). Line a baking sheet with parchment paper.
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.
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 about 3–5 minutes, or just until the Brie starts to melt.
5
serve
Garnish with chopped fresh parsley before serving. Serve immediately while the Brie is still warm and gooey.
MORE CROSTINI RECIPES TO TRY
Looking for a great crostini appetizer to wow your guests this year? From the most delicious catfish bite to the perfect holiday brie crostini – here are a few of the best that you can be sure to try for your next dinner party or gathering!
WINE PAIRING TIP: This mushroom & brie crostini pairs perfectly with J. Lohr Carol’s Vineyard Cabernet Sauvignon. The rich, bold flavors of J.Lohr’s Carol’s Cabernet Sauvignon, including dark berries, black currants, and hints of oak and spice, beautifully complement the creamy and earthy flavors of mushrooms paired with brie cheese in the crostini. Perfect wine companion to a great guest loving appetizer!
Mushroom & Brie Crostini
Ingredients
- 1 baguette Sliced into 1/2 inch thick rounds
- 1 tbsp olive oil used for brushing
- 250 g Baby Bella Mushrooms- thinly sliced
- 2 galic cloves- minced
- 1/4 cup Marsala wine
- 1 package Brie Cheese – sliced
- 1 tbsp salt and 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). b. Place the baguette slices on a baking sheet. c. Brush both sides of each slice with olive oil. d. Toast in the oven for about 3-5 minutes, or until the slices are toasted. 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 crostni. 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 about 3-5 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
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.
Can You Make Mushroom Brie Crostini in Advance?
Yes—and that’s part of what makes this recipe so practical for hosting.
- 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.
So there you have it , the perfect bite sized delicious appetizer that will make a splash at any upcoming gathering or party! If you make this recipe, please be sure to tag me over on Instagram so I can see how you crafted your delicious recipe!
Frequently Asked Questions
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
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 based on what you have on hand.
If you make this recipe, I’d love to see how you serve it—tag me on Instagram so I can see your version.
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