Mushroom and Goat Cheese Crostini |

Mushroom and Goat Cheese Crostini

How are you all doing on this lovely post-Halloween Monday? Are you suffering from sugar-induced delusions? Or maybe a pumpkin beertail hangover?

Either way, I think we could all use some carbohydrates in our lives. So I made us these cute little toasts loaded with mushrooms, shallots, garlic, thyme and of course, goat cheese. Because everything is better with goat cheese.

Oh hey, it’s also NOVEMBER! Which means hardcore Thanksgiving preparations are underway NOW! Only a measly 25 days stands between us and the biggest cooking and eating day of the year. Start your engines!

Are you hosting a Thanksgiving dinner this year? My mom is hosting this year, but we’ll share in the cooking responsibilities. So I’ll still be in the thick of all the kitchen craziness!

Mushroom and Goat Cheese Crostini |

I made a version of these Mushroom and Goat Cheese Crostini for Thanksgiving last year and my family gobbled them right up. Even my younger cousins, who I assumed would be picky and turn their nose up at the idea of mushrooms, couldn’t resist reaching for seconds. So I definitely plan on serving them again this year. They are the perfect savory bite to help keep your guests happy (and out of your hair!) while you put the finishing touches on the big meal.



Mushroom and Goat Cheese Crostini

Serves about 10-12

Mushroom and Goat Cheese Crostini


  • For the Mushroom Topping
  • About 1/4 cup extra-virgin olive oil, divided
  • 8 ounces shitake mushrooms, sliced
  • 8 ounces crimini mushrooms, sliced
  • 1/2 cup diced shallots
  • 2 garlic cloves, peeled and minced
  • 2 tsp. fresh thyme leaves
  • 1/2 tsp. salt
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons heavy cream

  • For Assembly
  • 1 rustic French baguette
  • 6 ounces goat cheese, softened at room temperature
  • A couple tablespoons balsamic vinegar


  1. Make the mushroom topping. In a large non-stick skillet over medium heat, warm about 3 tablespoons of the olive oil. Add the mushrooms and shallots and sauté, stirring occasionally, for 8-10 minutes. If your pan is getting dry during this time, add an extra tablespoon or two of olive oil. Add the garlic, thyme and salt and cook for and additional 2-3 minutes, stirring occasionally. Add the balsamic vinegar and cook for 1 minute more. Remove the skillet from the heat. Stir in the heavy cream. Cover to keep warm.
  2. Meanwhile, pre-heat your oven to 425 degrees. Cut the baguette into approximately 1/2-inch to 3/4-inch thick slices. Spread about 1 - 1 1/2 tsp. goat cheese on each slice, then arrange the baguette slices onto a large rimmed baking sheet. Top each slice with about 1 tablespoon of the mushroom mixture. Transfer to your pre-heated oven and bake for 4-5 minutes, or just until everything is warmed through.
  3. Remove from the oven. Drizzle each slice with a little balsamic vinegar, if desired. Serve warm.

50 comments on “Mushroom and Goat Cheese Crostini”

  1. This is totally something I want to make for a Thanksgiving appetizer! Thanks for sharing this, Liz! So yummy!

  2. This crostini looks SO good, Liz! I could pretty much put mushrooms on just about anything, so I’m loving this fun snack! So perfect for Thanksgiving or just to munch on!

  3. I am ONLY thinking about Thanksgiving this moth. It’s hilarious! And by hilarious I mean absolutely wonderful.

  4. I didn’t get any trick-or-treaters and I’m allergic to chocolate, so no post chocolate coma for me…although I sip a little to much wine while in my jammies! 😉 Bring on the Thanksgiving food! LOVE these crostini, Liz!! They are loaded up with all of my favorite things, especially goat cheese! I can totally see why these got devoured! PERFECT for Thanksgiving.. or for my lunch or dinner! Pinned! Cheers, girlfriend!

  5. i’ve never hosted but always on the sides duty. This will be a great one to try this year 🙂

  6. Thanksgiving appetizers here I come! These sound delicious Liz! On the list!

  7. I’m still trying to recover from daylight savings!! Haha! Sure sign of old age. I can totally jam with these mushroom and goat cheese bites on Thanksgiving!

  8. This looks delicious, pinning! I’m recovering from Halloween weekend and daylight savings is throwing me off more than ever! It’s so bright in the mornings and dark in the evenings already?!

  9. Yum, yum, YUM!!! These look delicious! Anything with mushrooms and cheese….count me in!!

  10. This has all of my favorite ingredients!! Looks so yummy 🙂

  11. Crostini with mushrooms and cheese is my fave!!! YES, everything is better with goat cheese!!! and I’m not hosting Thanksgiving this year, woot woot!!! My sister is.. I’m still helping but a lot with the cooking and planning but it’ll be good to travel someplace else this year! love this crostini!

    • Thanks, Alice! It’s great that you and your sister can take turns hosting. Spread the love (errr…work) out a little bit! 🙂

  12. I LOVE mushrooms and pairing them with goat cheese is brilliant! I’m still recovering from my sugar coma 😉

  13. Goat cheese and mushrooms are one of those pairings that I always pick out of a menu. LOVE this idea. Simple and it sounds delicious!

  14. I drank too much this weekend. No hangover, but still… I hope your Halloween was awesome,Liz! I would gladly gobble up a whole tray of these magnificent mushroom masterpieces!

  15. Crostini are hands down something I always have when entertaining, they’re just so easy and versatile!

  16. Liz I love these! I love goat cheese and mushrooms! I can literally eat these two things all the time so I know I would love these!

  17. I LOVE mushrooms and I LOVE goat cheese so um, I think this was made for me 🙂 Looks awesome!

  18. I’m hosting Thanksgiving and I’m trying to get a turkey trial run underway so I have stock and drippings made in advance! SO much to do, but I love it. And I love mushrooms, so these crostini look off the charts delicious!

  19. Mushroom and goat cheese are the best! Gorgeous appetizer, my friend!

  20. Totally, completely drooling over these. Need in a major way. In fact, if I could, I’d eat them for dinner RIGHT NOW. Gimme all the carbs and goat cheeses and ‘shrooms.

    • Yeah, I like when I call things “appetizers”, but we ALL know that I just shoved the entire tray in my mouth for dinner. Whatever. It works. 🙂

  21. There is no getting over my sugar addiction when I still have a full bowl of leftover candy. Help! This is the best crostini combo ever!

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  24. Can I make the mushroom mixture early in the day and then assemble and heat? Making it for a party this Friday.

    • Hi Jennifer! Yes, you can definitely make the mushroom mixture earlier in the day and re-heat it gently before assembling and serving.

  25. I made this last night for a white wine party and it was delicious. Thanks for sharing an easy yet impressive recipe!

  26. This looks delicious, I even have all the ingredients! Is it intentional not to toast or grill both sides of the baguette? Never seen it done this way with most crostini recipes, best.


    • I don’t like the bread overly crunchy (and this also streamlines things), but if you want to toast/grill both sides then by all means go ahead!

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