These Crispy Cheesy Mushroom Bites are so easy to prepare and so addictive! Every bite is full of mushrooms, onions, mozzarella and parmesan cheese!
I cannot stop eating these Crispy Cheesy Mushroom Bites and neither can my family! They disappear so fast and are always such a huge hit! Fast and fabulous, just the way we like them!
I make these bites when we watch a sporting event or movie, have friends over for a social evening or a holiday celebration. Any excuse will do! This is one of my go to snacks or appetizers.
These little bites have the right amount of cheese and mushrooms! We think they are absolutely perfect and are excited to hear your thoughts on these amazing and addictive treats!
These Crispy Parmesan Bacon Bites and Crispy Cheesy Bruschetta Bites are also worth a look! Similar process as these bites but with different, just as addictive, flavors! I highly recommend you taking a moment to have a peak.
All of these appetizers are so similar and all are definitely worth keeping in your arsenal. If you need a snack or appetizer in a pinch, these all work out beautifully.
Ingredients in Crispy Cheesy Mushroom Bites
- butter
- onion
- mushrooms
- mozzarella cheese
- parmesan cheese
- egg
- oregano
- salt
- pepper
- baguette
- extra pinch of shredded cheese
How to make Crispy Cheesy Mushroom Bites
Melt butter in frying pan.
Sauté mushrooms and onions until tender.
Add oregano, salt, pepper, mozzarella cheese, parmesan cheese and egg.
Stir until blended and remove from heat.
Slice baguette into ¾ inch slices.
Prepare rimmed baking sheet with parchment paper.
Place slices on baking sheet and add mushroom mixture.
Add a pinch of cheese.
Bake at 350 degrees for 12-15 minutes.
Enjoy every bite!
I love this recipe so much we decided to make a video! We had to! Have a look and see what you think!
Crispy Cheesy Mushroom Bites Video
Crispy Cheesy Mushroom Bites
Equipment
- rimmed baking sheet
Ingredients
- 3 tablespoons butter
- 1 cup onion, chopped
- 2 cups mushrooms, chopped
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated or shredded
- 1 large egg
- oregano
- ¼ teaspoon salt
- ½ teaspoon pepper
- baguette, sliced
- pinch of shredded mozzarella cheese on each slice
Instructions
- Preheat your oven to 350 degrees.
- In a large skillet melt your butter.
- Sauté mushrooms and onions until tender.
- Add oregano, salt, pepper, mozzarella cheese, parmesan cheese and egg.
- Stir for a minute until totally blended and remove from heat.
- Slice baguette into ¾ inch slices.
- Prepare rimmed baking sheet with parchment paper.
- Place slices on baking sheet and add mushroom mixture on top of each slice.
- Add a pinch of shredded mozzarella cheese.
- Drizzle with olive oil if desired. i sometimes do and sometimes don't. It definitely isn't a requirement!
- Bake for between 12-15 minutes. Pinch of cheese should be melted and mushroom mixture heated through.
- Enjoy every bite!
These are so good I think I could eat an entire batch myself. Thank you for this great recipe. Delicious
They’re definitely addictive! You’re most welcome. This recipe is a long time favorite for us and they still disappear lightening fast! Everyone still loves them after all these years! I’m sure you’ll feel the same! Most do that try this recipe! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Just felt like it needed a kick. A bit bland. Any suggestions on a little more added flavors or ingredient? Thank you.
Looking for vacation ideas for Cocktail time.
First, I have to apologize for the delay in my response. We make these regularly and I took the opportunity to try something a little different. Maybe this will give the recipe a bit of a kick for you. You never know, anything is truly possible. Try skipping the oregano and adding 1 tablespoon of fresh thyme or 1 teaspoon of dried thyme leaves. Add 1 teaspoon of black pepper, maybe a little less if you are not a big fan of pepper, and a few dashes of hot sauce (I used tabasco). I also added 1 1/2 teaspoons of lemon juice to the cooked onions and mushrooms, offheat, right after they finished cooking. Does this interest you at all? I have to tell you my husband did not notice the lemon juice, in any of the versions I made, but I did. He quite enjoyed the change, as did I, because I have been making this appetizer for a very long time. Please, if you try this recipe again, let me know what you thought of it. I would love to hear. Take care and be well. Karin
Can you make these and freeze ? Really excited to try these at the lake this summer,
To be honest I have never tried it and I am not sure how well they will work. You can definitely make the topping ahead of time but I wouldn’t recommend freezing the entire appetizer before serving. However if you do try it please let me know how it turns out. I would love to hear! This appetizer is a definite favorite around here! All the best. Karin
We make ahead ask the time and freeze. It is still amazing! Also when our mushrooms are looking like we need to use them soon, we make a batch and freeze it for when we have company or feel like mushroom bites. Best easiest recipe ever. I have to confess that I have also put it on top of chicken dishes and it adds a nice flavor ?
That is great to know and I can’t thank you enough for the information! Really I am so grateful you took the time to comment! Now all I am thinking is if I have mushrooms and am able to try it myself on chicken when we have it for dinner tomorrow! I bet that will taste delicious! Together we will all get better in the kitchen! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Karin, looks delicious and thanks for sharing. Glad you are feeling better and after apologizing to several people for phone calls I don’t remember taking, I think you family was right until the morphine cleared! I tend to cook by taste rather than amount so as long as I know the essentials I can work my way through it. That being said, I need to watch sodium intake. Parmesan cheese is notorious for being deliciously high in sodium cheese wise. Trying to brainstorm alternatives. In your cooking history have you come across something reasonable as a substitute? I could probably just limit my consumption but that looks to be asking a lot Thanks for sharing!
Thank you for you kind wishes! Morphine definitely serves a purpose though. I just wish there were times when it wasn’t necessary! Regardless. I have asked and looked around and it appears all of the replacement cheeses are just as salty if not more.
Option 1. I would suggest using unsalted butter first even though I am sure you do that anyways. Also use less Parmesan in the mixture. Reduce it by about half, maybe only use 2 tablespoons. The problem is the Parmesan cheese thickens the mixture and I don’t want the cheese mixture to melt off the sides of your bread slices. You can also use a little less mozzarella cheese (only use 3/4 of a cup) to prevent melting off the top of the bread when you are making it with less Parmesan.
The other option is to skip the Parmesan cheese altogether. When we tried this we added salt, which you could skip, and found the mixture flatter and tended to melt a little over the edges of the bread. The bread pieces were still delicious but not as “pretty” if you will. If I was you I would taste the mixture without the Parmesan and see if you need to add it for flavor. Even make one quickly in the oven without the Parmesan and see if you are happy with the result. Use a little less mozzarella at first, maybe 3/4 of a cup, try one and taste it. You may need the last 1/4 cup of mozzarella but you may not. It all depends on your personal tastes. Hope this helps. Please, if you have a moment, let me know how it goes. These are so good I am hoping you can find a way to enjoy them without guilt! Take care and enjoy your day! Karin
How much oregano? What kind of pinch of cheese? How much salt? You need to be more exact in your recipes.
I apologize for my delay in responding. I am in hospital and my husband and son will not answer any specific food related questions or give me any form of internet communication until I am off of the morphine! Today I am back to normal so my internet privileges have been restored! LOL Now to answer your questions. As far as the oregano goes I would add a pinch, as far as I am concerned, which is about 1/8 of a teaspoon. When I make these bites I literally pinch some oregano leaves between 2 fingers and sprinkle it all over the mixture. I do the same for the salt which amounts to a little less than the oregano. If you are using salted butter use even less salt. The pinch of cheese is literally a pinch, between 2 fingers, of mozzarella for the top of each bite. I apologize for not being more specific. I will update the recipe once I am able to get back on my computer! I also want to encourage you to taste the mixture before you put it on top of the bread. If you think the mixture could use more oregano, add it. If you think it needs more salt add some more. I am currently in the process of going over all of my recipes to update photos, recipes and video. I will definitely do my best to be more specific! I am so grateful for the feedback! Thank you for taking the time to ask me to clarify. Going forward I will be more careful to leave nothing to the imagination! I again apologize for any inconvenience this may have caused you and I hope you will still try this recipe and let me know how it goes! I think these are delicious and I can’t wait to hear what you think. Take care and all the best to you. Karin
Great combination of flavors
Definitely! I really hope you give this recipe a try! Please let me know what you think when you do. I would love to hear! This recipe is one of our favorites! All the best in the new year! Take care. Karin