This post may contain affiliate links. Please read our disclosure policy.
Mushrooms mixed with parmesan, oregano and extra virgin olive oil and served on crusty toasted bread. These simple mushroom toasts make a great, easy and tasty appetizer or snack.
I love making crostini, crusty char-grilled bread topped with meat, cheese, fish or vegetables. They are great as a snack, for lunch or even served at parties, fuss-free, easy, tasty food. Some of my favourite toppings are pecorino, prosciutto and truffle honey, sausage and stracchino and these mushroom toasts (crostini).
Mushrooms are something I enjoy all year round but especially at this time of year, nothing more screams fall to me than garlic rubbed mushroom toasts and a big bowl of comforting soup to warm up with on chilly evenings.
Garlic and herbs are a match made in heaven when it comes to mushrooms. Thyme, oregano and tarragon being my favourite.
For these mushroom toasts I added dried oregano, olive oil and parmesan because life is just better with cheese, agreed? I also rub the hot toasted bread with a raw garlic clove making sure to get all around the edges, it’s gives so much flavour to the crostini.
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
I first toast some crusty bread on a hot griddle pan. Rub the bread slices with olive oil then toast them on each side until there are charred marks on the bread. Whilst they are still hot rub a garlic clove over one side of the toast all the way to the edges.
For the mushrooms, simply finely slice them then fry them in a little olive oil. When they start to wilt down add the oregano. Add a good pinch of salt and pepper, I always taste the mushrooms a couple times whilst adding the salt because they always need a little more seasoning than you think.
Once cooked spoon the mushrooms into a bowl and add freshly grated parmesan. Stir then top the garlic toasts with the mushroom mixture. Serve.
If you’ve tried these parmesan mushroom toasts or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Easy Parmesan Mushroom Crostini
Ingredients
Instructions
- Drizzle each side of bread with olive oil and toast on a hot griddle until toasted and charred on both sides. Whilst still hot rub the top side of each slice with the clove of garlic making sure to cover all the way to the edges.
- Clean any dirt on the mushrooms with a damp paper towel and finely slice. Add 1 tbsp of olive oil to a large frying pan and add the mushrooms. When the mushrooms start to wilt down, add the oregano and a good pinch of salt and pepper.
- Continue to fry the mushrooms until cooked through (about 5-10 minutes). Spoon the mushrooms into a bowl and add the grated parmesan, stir to combine.
- Top the garlic toasts with the mushroom mixture and serve.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look delicious. They would be perfect for holiday parties. I’m not much of a mushroom fan but I will have to make these soon.
My kind of food. I love everything that you put on the toast, will have to make this next week when I’m done with all my uni work. Yum!