Mushroom appetizer toasts are cheesy, delicious, and easy to eat in just a bite or two! The perfect potluck appetizer to make everyone swoon! These mushroom snacks are made with a simple saute of mushrooms, baguette, and plenty of cheese for the perfect party snack.
I cannot stop eating these cheesy mushroom toast appetizers 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!
They’re a tasty snack for watching a sporting event or movie, for gatherings, 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 these mushroom starters are absolutely perfect and are excited to hear your thoughts on these amazing and addictive treats!
Even better you can make these easy appetizer toasts in different flavors which is perfect for groups. That way you make sure to please everyone.
Add Crispy Parmesan Bacon Bites and Crispy Cheesy Bruschetta Bites to the table along with the cheesy mushroom appetizers!! All three use a similar process but with different, just as addictive, flavors!
If you love mushrooms, you also need to check out these mushroom turnovers, smoked stuffed mushrooms, and teriyaki mushrooms.
Ingredients in Mushroom Appetizer Toasts
All you need are a few simple ingredients you can easily find at the grocery store to make these easy mushroom appetizers.
- Butter
- Onion
- Mushrooms
- Cheese: mozzarella cheese, parmesan, and just a pinch of extra for the top.
- Egg
- Oregano
- Salt and pepper
- Baguette
The full list and quantities of each ingredient are listed out in the recipe card further down on the page.
How to Make Mushroom Snacks on Toast
Just a few easy steps are all it takes to make an entire tray of these mushroom appetizers.
Step 1: Saute the Mushrooms
Melt butter in a skillet and sauté mushrooms and onions until tender. When cooked, stir in the oregano, salt, pepper, mozzarella cheese, parmesan cheese, and egg. When mixed, remove from heat.
Step 2: Make the Toasts
Slice the baguette into ¾ inch slices.
Prepare a rimmed baking sheet with parchment paper and place slices on the baking sheet.
Add the mushroom mixture on top of each piece of bread followed by a pinch of cheese.
Step 3: Bake and Serve
Bake the toasts at 350 degrees for 12-15 minutes or until the edges are lightly browned and the mushrooms are bubbly and heated through.
Serve them up warm and enjoy every bite!
Substitutions
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this mushroom snacks recipe.
- Butter: Swap out the butter with olive oil or another good vegetable-based cooking oil.
- Vegan: Swap out the butter with oil and drop the cheese or substitute it with your favorite vegan cheese.
- Cheese: Any type of shredded cheese will do so feel free to swap it out for one you have on hand or your favorite.
Variations
Want to personalize your mushroom hors d’oeuvres recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy: Add chili pepper flakes to the sauteed mushrooms at the end of cooking.
- Swiss: Swap out the parmesan and mozzarella cheese for swiss instead.
- Pepper Jack: Add some diced green chiles in with the sauteed mushrooms and use pepper jack cheese instead for a spicy mushroom appetizer.
- Upscale: If you want to make these a bit fancier, use a mixture of wild mushrooms instead of plain button mushrooms.
- Garlicky: Add the desired amount of fresh minced garlic to the skillet with the mushrooms and onions.
If you love recipes like this, you may also enjoy mushroom and avocado toast recipe.
Equipment
You need just a couple of basic kitchen tools to make these crunchy, savory mushroom toasts.
- Skillet
- Wooden spoon
- Baking Sheet Tray
Storage
Mushroom appetizer toasts truly are best served right away but they can be stored and reheated later on.
- Refrigerator: Store in a single layer inside an airtight container for up to five days.
- Freezer: They can also be frozen when stored the same way for up to one month.
- Reheat: Return the toasts (frozen or thawed) to a baking sheet and bake again at 350 degrees F for 8-15 minutes or until heated through. You can also add a bit more shredded cheese on top if desired.
Tips
Here are some of my top tips to make sure you get perfect results on the first try when making mushroom appetizer toasts.
- Mushrooms: Cremini or brown mushrooms will bring more savory, mushroom flavor than white mushrooms.
- The thickness of the bread: Be sure to cut the toast a bit on the thicker side so they don’t get soggy from the mushrooms.
- Liquid in the skillet: Most of the water should cook out of the mushrooms but if you still see liquid, drain it off before you add the remaining ingredients.
FAQ
Do you have questions about mushrooms on toast appetizer snacks? Here are some of the most commonly asked questions I receive about the recipe!
The mushroom mixture can easily be made in advance and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. I suggest slicing the bread and assembling the toasts just before you’re ready to serve.
Garlic, lemon juice, parsley, paprika, scallions, thyme, chile peppers, marjoram, oregano, rosemary, tarragon, and balsamic are all flavors that go well with the savory, umami flavor of mushrooms. You can swap out the oregano in this recipe with any of these to create your own flavor combination.
The most likely culprit is that the mushrooms weren’t sauteed long enough to remove all the liquid. Cook them until fully soft and drain any excess liquid from the pan.
More Appetizer Recipes
If you love hosting parties or just a fan of appetizers here are some of our favorites on Kitchen Divas!
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
Cheesy Mushrooms Appetizer Toasts
Equipment
- rimmed baking sheet
Ingredients
- 3 tablespoons butter
- 1 cup onion chopped
- 2 cups mushrooms chopped
- 1 cup mozzarella cheese shredded, plus a pinch extra for the top of each toast
- ¼ cup parmesan cheese grated or shredded
- 1 large egg
- oregano
- ¼ teaspoon salt
- ½ teaspoon pepper
- baguette sliced
Instructions
- Gather all your ingredients and preheat your oven to 350 degrees.
- Slice baguette into ¾ inch slices. Set aside.
- In a large skillet melt your butter and add the mushrooms to the skillet.
- Add onions and continue cooking until tender.
- Add oregano, salt and pepper to the skillet.
- Next, add mozzarella cheese and parmesan cheese.
- Add the egg and stir for a minute until totally blended.
- Remove the skillet from the heat.
- 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 on top of each.
- Drizzle with olive oil if desired.
- Bake for between 12-15 minutes. The cheese should be melted and mushroom mixture heated through.
- Serve up while warm and enjoy every bite!
Notes
- Mushrooms: Cremini or brown mushrooms will bring more savory, mushroom flavor than white mushrooms.
- The thickness of the bread: Be sure to cut the toast a bit on the thicker side so they don’t get soggy from the mushrooms.
- Liquid in the skillet: Most of the water should cook out of the mushrooms but if you still see liquid, drain it off before you add the remaining ingredients.
Havens
These are the best mushroom appetizers I’ve ever had. THANK YOU
Karin and Ken
I could not agree with you more! I love them too! Thank you for your kind words. Enjoy your day. Karin
Martha
I am a beginner cook and I made these as an appetizer for some friends and family. I received so many compliments on how good they were. I am having some people over for the Super Bpwl and want to make these ahead of time! Is this a possibility?
Karin and Ken
I’m so hoppy to her that! Congratulations on your success! Unfortunately, the mushrooms can be prepared ahead of time and that is it. Thank you for taking the time to let me know! Take Care. Karin
Martha
These are so good I think I could eat an entire batch myself. Thank you for this great recipe. Delicious
Karin and Ken
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
Rhonda clark
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.
Karin and Ken
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
Missy Meurer
Can you make these and freeze ? Really excited to try these at the lake this summer,
Karin and Ken
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
Lorrie
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 ?
Karin and Ken
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
Julie L
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!
Karin and Ken
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
Judy
How much oregano? What kind of pinch of cheese? How much salt? You need to be more exact in your recipes.
Karin and Ken
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
Ruffin Nesmith
Great combination of flavors
Karin and Ken
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