Crostini ai Funghi {Mushroom Crostini}


This is one of my favorite appetizers {or snacks for that matter} of all time. It incorporates two of my favorite things: mushrooms and bread. It comes together in a snap and makes for such a pretty presentation. If you’re having a party this appetizer should be on your list!

You start with sauteing onions and garlic in liquid gold {aka extra virgin olive oil} then you add the star of the show the ‘shrooms. They sit around and mingle with each other until it’s time for the rest of the party guests to arrive to the pot…

They’re brightened up with a dash of lemon zest and then a shot of cream. Yes, it’s creamy and dreamy and goes perfectly with the toasted baguette.

You’re welcome to cube the mushrooms instead of slicing them if you prefer a more delicate bite. You can also finish them off with a grating of Parmigiano Reggiano for a little something extra ; )



Crostini ai Funghi {Mushroom Crostini}
What you’ll need:
1 baguette – sliced
2 tablespoons extra virgin olive oil
1/2 onion – minced
8 ounces mushrooms
1 tablespoon fresh flat leaf Italian parsley – roughly chopped
1 teaspoon lemon zest
1 tablespoon heavy whipping cream

What to do:
1. Preheat oven to 35o degrees. Place baguette slices onto a baking sheet. Toast baguette slices {cooking time will depend upon thickness of toasts}

2. Into a saute pan add olive oil and heat over medium heat. Add onions and garlic and saute until softened. Add mushrooms. Season with salt and pepper. Cook approximately 10 minutes until mushrooms have softened. Stirring as necessary. If pan starts to get dry add additional olive oil.

3. Add parsley and lemon zest. Mix to combine. Remove from heat add cream. Mix to combine.

4. To plate: place a spoonful or two onto each toasted baguette. Serve immediately.

Buon Appetito!


  1. 1

    Yes, a nice thin shaving of Parm Regg would have to go on top of each! Yum!!

  2. 2

    I am in love with mushrooms these days…pair it with bread and all of my willpower will melt away!

  3. 3

    Yum, love crostini. I have a great asparagus one, but I used it in the Crisco contest and I can’t post it until they decide on a winner!

  4. 4

    I can’t remember meeting a mushroom I didn’t like, and adding bread isn’t hurting the chances here. Now I’m tempted to throw a dinner party just so I have an excuse to make appetizers!

  5. 5

    I love mushrooms – I think it’s snack time!

  6. 6

    this looks perfect – I love mushroom crostini. beautiful photos!

  7. 7

    No doubt paired with Pinot Noir!

  8. 8

    These look so simple and so good!

  9. 9

    What a wonderful simple yet elegant looking recipe.

  10. 10

    This is so simple and I can only imagine how wonderful the flavor is. Great recipe, Paula!

  11. 11

    Crostini looks amazing and so simple .. love it

  12. 12

    Mr.DFT would love this! He’s always asking “where’s the mushrooms?” ๐Ÿ™‚

  13. 13

    These are so good if you can find fresh porcini mushrooms!! I remember eating this in Sicily and it was the BEST! And I’m not even a big fan of mushrooms ๐Ÿ™‚

  14. 14

    I love serving this type of appetizer at a dinner party! It’s easy to throw together last minute, and guests really, really like it! I usually use a mixture of crimini and oyster, and then garnish with a few enoki mushrooms.
    – Brittany

  15. 15

    Oh holy yum! This sounds amazing! But then again, I love anything that has Crostini in the name! ๐Ÿ™‚

  16. 16

    I love how simple yet fancy this is. And I LOVE mushrooms!

  17. 17

    Hi, Paula!
    I’m definitely MAKING THESE for my Mother’s Day feast! (Pardon me, I meant to say “forage”… sort of a sample-as-you-cook-every-recipe-you’ve-been-wanting-to-try event in the kitchen tomorrow.) Thank you!
    Your TK pal,

  18. 18

    I posted something similar few days ago…My version is slightly different, but I think I will enjoy yours too…I’ll give it a try… ^_^

  19. 19

    Oh wow, I love your blog! ๐Ÿ™‚ I love mushrooms so I am going to have to save this recipe and try it sometime!

  20. 20

    Love the simplicity of this dish. And the flavors… nothing like mushrooms and cream, it goes with anything!

  21. 21

    Paula, I’d love to see this gorgeous appetizer entered into the Get Grillin’ event I’m hosting with Marla (it’s appetizer week). The cheese-stuffed dates would be awesome too (you can enter up to 3 recipes per theme week).


  1. Encouragment: The Ripple Effect « a little lunch - [...] were part of myย Mother’s Day brunch.ย  Thank you for the recipe, Paula (the Italian one.)ย  (Thank the Southern one,…

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