Mushrooms tossed with Parmesan, oregano and extra virgin olive oil, served on crusty, garlic-rubbed toast. These mushroom toasts are a simple, flavorful appetizer or snack that’s quick to prepare.
I love making crostini—charred slices of crusty bread topped with cheese, cured meat, vegetables or mushrooms. They’re perfect for a light lunch, an easy snack or to serve at gatherings. Some of my favourite toppings include pecorino with prosciutto and truffle honey, sausage with stracchino, and these Parmesan mushroom toasts.
Mushrooms are wonderful year-round, but I particularly enjoy them in cooler months. To me, nothing says autumn more than garlicky mushroom crostini alongside a bowl of warming soup.
Garlic and herbs are a natural pairing with mushrooms—thyme, oregano and tarragon are favourites of mine. For these toasts I use dried oregano, a drizzle of olive oil and freshly grated Parmesan because cheese makes everything better. I also rub the warm toasted bread with a raw garlic clove, including the edges, to infuse the crostini with extra flavor.
More Easy Recipes With Mushrooms;
- Speck and mushroom pappardelle
- Creamy mushroom risotto
- Wild mushroom soup
- Cheesy Speck and Mushroom Pizza
- Chicken and mushroom pies
- Sausage-stuffed mushrooms with gorgonzola and walnuts
How To Make Parmesan Mushroom Toasts
Start by toasting slices of crusty bread on a hot griddle or skillet. Brush each slice lightly with olive oil and cook until both sides show charred marks. While the bread is still hot, rub the top of each slice with a halved garlic clove, making sure to reach the edges for maximum flavor.
Clean the mushrooms with a damp paper towel and slice them thinly. Heat a tablespoon of olive oil in a frying pan, add the mushrooms, and cook until they begin to release their moisture and wilt. Sprinkle in the oregano and season with a generous pinch of salt and some freshly ground black pepper. Taste and adjust seasoning as mushrooms often need a touch more salt than you expect.
When the mushrooms are cooked through (about 5–10 minutes), transfer them to a bowl and stir in the freshly grated Parmesan. Spoon the mixture over the garlic-rubbed toasts and serve immediately.
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Easy Parmesan Mushroom Crostini
By Emily
Ingredients
- 12.6 oz (360g) mushrooms
- 2 tbsp olive oil
- 1 clove garlic
- 8 slices crusty bread
- 1 tbsp oregano
- 1 tbsp freshly grated Parmesan
- Salt and pepper, to season
Instructions
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Drizzle each side of the bread with olive oil and toast on a hot griddle or skillet until both sides are charred. While still hot, rub the top side of each slice with the garlic clove, making sure to reach the edges.
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Clean any dirt from the mushrooms with a damp paper towel and slice them thinly. Heat 1 tbsp olive oil in a large frying pan and add the mushrooms. When they begin to wilt, add the oregano and a generous pinch of salt and pepper.
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Continue to fry until the mushrooms are cooked through, about 5–10 minutes. Transfer them to a bowl and stir in the grated Parmesan until combined.
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Spoon the mushroom mixture onto the garlic toasts and serve immediately.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes I recommend reputable brands for best flavour.
- Vegetable sizes are assumed medium unless noted.
- Recipes are tested using a fan (convection) oven unless otherwise stated.
- Nutrition information is calculated automatically and should be treated as an approximation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.