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Portobello & Brie Crostini

Portobello & Brie Crostinis with tomatoes and fresh greens on a wooden cutting board.

I love appetizers. I love them even more when they’re actually served as appetizers, and not just a part of a huge feast. You know, when you come over to someone’s house and while the table is being set, while the main dishes are being put on the table, you enjoy some appetizers. These are super easy to put together and with some ahead of time preparations, are quick too.

Crostinis topped with tomatoes and fresh greens on a wooden cutting board with slices of bread and a pan of portobello sauce.

I used the large portabellos, which in my opinion are ‘meatier’. The sauce was used to spread on the bread before topping it with mushrooms and cheese. If you were making everything ahead, go ahead and assemble them cold, then just pop them in the oven to melt the cheese, heat the mushrooms and crisp up the bread, all at once.

Portobello & Brie Crostini

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A delicious Portobello & Brie Crostini recipe. The best appetizer recipe made brie cheese, topped with tomatoes and fresh greens

Author: Marina | Let the Baking Begin
Course: Appetizer, Side Dish
Cuisine: American
Keyword: crostini
Calories: 99 kcal
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 20 servings


  • 2 cups large portobello mushrooms sliced
  • 1 medium onion diced
  • 3/4 cup heavy cream
  • 1/2 tsp onion powder
  • 1/3 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Olive Oil
  • 1 Baguette
  • 100 g Brie Cheese


  • 1 cup Tomatoes
  • 3 tbsp Dill


  1. Sweat the diced onions on a skillet with some olive oil. Add the mushrooms and cream, cover with lid and allow the mushrooms to cook for 2-3 minutes, stirring occasionally. Open the lid and allow the sauce to reduce and thicken.
  2. Brush the sliced baguette with olive oil and toast in the oven, or in a skillet. Season with salt, garlic powder & pepper to taste. Top the bread with 1/2 tablespoon of the thickened up sauce, mushrooms and a slice of brie cheese. Season with salt & pepper.
  3. Serve right away.
  4. If preparing ahead, put some sauce on the slices of baguette, top with cheese. Right before serving, put in the oven, turn to broil cycle and allow the cheese to melt.
  5. Garnish with a slice of tomato and some dill.
Nutrition Facts
Portobello & Brie Crostini
Amount Per Serving (20 g)
Calories 99 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 151mg7%
Potassium 84mg2%
Carbohydrates 7g2%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 1.7mg2%
Calcium 27mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Reiko

    Hi Marina,
    I just wanted to say thank you for sharing the raspberry macaron recipe! I just made my first macarons using the recipe you posted and they turned out perfect!! My husband and I absolutely loved them. Now I can’t wait to make more macarons.

    This crostini looks delicious, too! I love your photos.

    · Reply
    • Thanks so much! Comments like yours make my day! I already saw your macarons and they turned out perfect!

      · Reply

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