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This delicious Grilled Mushroom Crostini is topped with smoked honey and aged balsamic. I have no doubt this will be your new favorite vegetarian appetizer that you can cook entirely on the grill.
We also had the opportunity to cook these delicious bites on live TV on Portland’s AM Northwest. They were a hit!
Table of Contents
Our catering events are big in the summertime. And while we always try to provide a wide array of tasty meats whenever we cater any event, we also offer a variety of alternative options for dietary restrictions or preferences. And being the veggie lover around here we’re always looking for delicious ways to offer grilled and smoked vegetarian offerings. Gimme alllll the veggies!
Hence grilled mushroom crostini!
Ingredients + Substitutions for Grilled Mushroom Crostini
- Mushrooms – We use a combination of shiitake and cremini mushrooms (or baby bellas), with stems removed. You can sub any wild mushroom or chantarelles. If using portobello, remove the stems and the ribs and rough chop. Mixing the mushrooms offers a little more flavor.
- Baguette – To cut up into slices for crostini.
- Olive Oil – For making crostini flavorful and toasty.
- Butter – For the onions.
- Red Onion – It will be diced and softened for flavor.
- Goat Cheese – The acidity and tangy flavor adds balance to the rich mushrooms.
- Aged Balsamic – Adds sweet and tangy flavor.
- Honey – Use regular honey for a sweet flavor. You can also substitute with smoked honey or our hot honey for more flavor.
- Finishing Salt – We prefer Maldon or a flaky sea salt.
Preparation
Mushrooms – Use a damp cloth or paper towel to gently remove any dirt on the mushrooms. Remove stems from mushrooms and discard or compost the remains.
Baguette – Cut the baguette at a bias for longer crostini.
Grill – Prepare your grill for direct grilling with a target temperature of 400 degrees Fahrenheit.
Step One: Cook Mushrooms
Because we’re using a couple types of mushrooms here, and they’re pretty small, we’re cooking them on a cast iron pan placed on the grill. This makes it easier keep everything together without falling through the grill grates.
Place cast iron pan over direct heat and add butter. When melted, drop in the mushrooms and onions and stir to begin browning. Close the grill lid in between stirring.
Alternatively you can use a vegetable grill tray to prevent the mushrooms from falling into the fire.
While, yes, you can cook this over the stovetop, but when we’re on the road at an event we don’t have a stovetop to use. Plus this is just a great idea for any outdoor cooking plans you may have (or picnic, or camping, or just to impress your friends at your next backyard cookout).
Just preheat your grill to a nice high heat. Place the butter, onions, and mushrooms in that cast iron pan and place directly on the grill until the shrooms and onions have softened.
Step Two: Grill Bread
Once your mushrooms are softened you can use that space to toast up your bread. If you have room just put them side by side. But I like to toast the bread just before serving so it’s nice and warm. Oh so comforting that way.
Just drizzle the bread slices with a kiss of olive oil and place directly on the grill over direct heat. Don’t walk away because these bad boys toast up fast. I’m talking less than one minute per side. So babysit them and don’t let them burn, because ain’t nobody got time for burnt toast!
Step Three: Construct Grilled Mushroom Crostini
Chop up mushroom and onion mix: Don’t chop too fine. Just a rough chop to get those big bites down to a manageable portion.
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Assemble Grilled Mushroom Crostini: Start by spreading a layer of goat cheese (or chèvre) on the toasted baguette slices. Next, depending on the size of your slices add 1-2 tablespoons of the filling. Then drizzle with aged balsamic, the incredible smoked honey, and a touch of finishing salt.
Serve: Serve warm. For an optional garnish add freshly chopped parsley.
Wine Pairing for Grilled Mushroom Crostini
We created this Grilled Mushroom Crostini recipe to go with an Oregon wine event that we knew would be heavy on the Pinot Noir. These are absolutely fantastic with Pinot Noir.
But they’re also great with a wide variety of medium bodied red wines, especially those on the earthy side.
Related Recipes
Explore some of our favorite appetizer recipes or choose from our favorites.
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About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
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Grilled Mushroom Crostini with Honey and Aged Balsamic
Ingredients
- 2 tablespoons butter
- ½ pound Cremini mushrooms, gently cleaned, stems removed
- ½ pound Shitake mushrooms, gently cleaned
- ¼ cup red onion, diced
- 1 baguette, sliced at a bias or angle
- 2 tablespoons olive oil, (for the baguette slices)
- 8 ounces goat cheese
- 2 tablespoons aged balsamic
- 2 tablespoons honey, (we love smoked honey for this)
- 1 teaspoon maldon/finishing salt
Instructions
- Sauté Mushrooms and Onions: Prepare the grill for direct heat using lump charcoal targeting 400 degrees Fahrenheit. Place a cast iron skillet over direct heat and add butter. When butter melts, add red onion and mushrooms, stir until softened and mushrooms slightly browned (about 6 to 8 minutes).
- Chop: Remove from heat, place mixture on a cutting board, and chop up the mixture into small pieces.
- Build: Prepare crostini, brush each slice with olive oil and place on the grill grates over direct heat, for approximately 1-2 minutes per side, to toast up (watching closely). Remove and transfer to serving platter.
- Season: Coat the crostini slices with a small amount of chevre, and then place a generous portion of the mushroom filling on top. Drizzle lightly with the balsamic vinegar, honey, and then a small dusting of finishing salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness yum! And I’m sure this would be so good with pinot noir. Again, yum!
Oooh I LOVE mushroom crostini and have made it for parties for years, but your smoked honey takes this to a whole new tasty level! Can’t wait to try this!
Oh my gosh, I love that this appetizer is made entirely on the grill! Unfortunately, veggie options are so often overlooked at BBQs, but it looks like you have vegetarians covered, too!
We totally agree about veggies getting overlooked! That’s why I focus on making sure they’re the star once in awhile 🙂
Ooh – Absolutely love your addition of smoked honey on there. This sounds delicious Mary!
Thanks 🙂