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Mushroom Pate Bruschetta

This Creamy Mushroom Pate is the perfect vegetarian spread to make for an appetizer or snack. Made with baby mushrooms and roasted pine nuts, this pate is one you’ll make over and over!

If you’re looking for other ways to use mushrooms, try these yummy Cheesy Stuffed Mushrooms, Beef with Caramelized Onions and Mushrooms, or my very favorite Creamy Mushroom Sauce.

Mushroom pate spread over a piece of toasted baguette with a mushroom on top

Mushroom Pate: The Best Thing to Make with Mushrooms

As I was thinking of what I should do with a little box of Portobello mushrooms that I picked up earlier this week I remembered about a mushroom pate spread that my mom used to make with mushrooms and pine nuts.

There are so many things that you can make with mushrooms, but this mushroom pate is still one of my all-time favorites. Make sure to use Portobello mushrooms or crimini mushrooms for the best flavor!

Vegetarian Pate Recipe

Mushrooms themselves are a pretty hearty ingredient, but adding the toasted pine nuts into this pate recipe adds a certain meatiness to this appetizer, while the parsley and garlic add both freshness and a nice spicy kick. You won’t miss the meat!

You’ll want to make sure you keep the pine nuts in the recipe. If you’re wondering how to thicken a pate recipe made with mushrooms, pine nuts are your answer!

Mushroom pate made with toasted pine cones, in a glass bowl with sliced baguette

How to Serve this Pate Recipe

There are several different ways you can serve this pate recipe, but my favorite is spread over a toasted baguette slice.

I usually make bruschetta by drizzling some olive oil over the bread, this time though I used a thin spread of butter, and man, oh man…it’s a fantastic complement to the pate recipe!

Butter doesn’t add just the crunch to the crispy baguette slices but also the wonderful aroma of the butter. Try it, I bet you’ll like it as much as I did! It’s kind of hard not to appreciate butter, eh?

Mushroom Pate Bruschetta Ingredients

Scroll to the bottom of the page for precise ingredients and instructions or check out the overview below.

  • Use either baby portobello mushrooms or white button mushrooms. Pine nuts add lots of great flavors, so do not omit if possible. Otherwise, omit the pine nuts.

Ingredients for mushroom pate including mushrooms, pine nuts, shallot, garlic, and oil.

How to make the Mushroom Pate

  • Roast the nuts.
  • Saute onions with butter until golden.
  • Add mushrooms and saute until the wine evaporates and the mushrooms are golden.
  • Now add all mushroom pate ingredients to the blender and process until chunky puree forms.

Step by step pictures of blending the ingredients for the mushroom pate

How to make Mushroom Bruschetta Appetizer

  • Slice an artisan baguette into 3/4 inch thick slices, drizzle with oil or butter on both sides. Toast in the oven or on the grill until golden or well charred.
  • Top each bruschetta piece with mushroom pate and serve.

Mushroom pate spred over toasted baguettes all lying on a wooden cutting board.


Try these other Appetizer recipes:

Mushroom Pate Bruschetta Appetizer

5 from 7 votes

This mushroom pate is the perfect vegan appetizer to make. Spread this "meaty" pate on a toasted baguette slice and enjoy - this pate recipe is a crowd pleaser!

Author: Marina | Let the Baking Begin!
Course: Appetizer
Cuisine: American
Calories: 172 kcal
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 servings


Mushroom Pate Ingredients

Bruschetta Ingredients

  • 1 baguette , sliced into 3/4 inch thick slices
  • 2 oz butter or oil


  1. Roast the pine nuts by placing them in a skillet over medium heat and tossing them as they roast for about 2-3 minutes or until golden in color. Transfer the pine nuts to the blender.

  2. Saute onions: Add 1 Tbsp butter, 1 tablespoon of olive oil, and 1 shallot to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Remove onions with a slotted spoon and add them to the nuts in the blender.

  3. Sautee mushrooms: Add the mushrooms to the same skillet, adding more oil as necessary. Brown mushrooms over high heat, stirring often. Add wine and cook mushrooms, stirring often until the wine has evaporated. Add to the blender.

    Set aside some mushrooms to use atop each crostini for better visual presentation.

  4. Blend: to the same blender add 1 garlic cloves, 1/4 cup of chopped parsley, 1/2 tsp salt, and 1/2 tsp black pepper, and blend until you have a chunky mixture that is spreadable. Lastly, mix in 3-4 tablespoons of mayonnaise. Taste and adjust for salt and black pepper.

  5. Toast baguette slices:

    In the oven: Slice a baguette into 1/2 inch slices. Drizzle with olive oil or spread a thin layer of room temperature butter on both sides. Place on a baking sheet and toast in a 400°F oven until golden in color, about 15-20 minutes. Flip each piece upside down halfway through for better browning.

    In a skillet: Alternatively, you can brown the crostinis in a skillet. Melt some butter in a skillet, add the baguettes slices, and brown one side. Melt more butter and flip the baguettes to brown on the other side. Let cool.

  6. Assemble toasts: Top the toasted slices with the mushroom spread, then top with 1 slice of the sauteed mushroom as garnish.

Recipe Notes

  • How to store: cool the spread entirely and store in a closed container in the fridge. 
  • Make-ahead instructions - to make ahead, prepare the mushroom pate spread and refrigerate it. Up to several hours before serving, toast the baguette slices and top with the mushroom pate spread. Cover and refrigerate until needed. 
Nutrition Facts
Mushroom Pate Bruschetta Appetizer
Amount Per Serving
Calories 172 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 14mg5%
Sodium 285mg12%
Potassium 204mg6%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 256IU5%
Vitamin C 2mg2%
Calcium 23mg2%
Iron 1mg6%
* 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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  • Martin

    I very much doubt this recipe is Vegan. Wine, Butter, and Mayonnaise wouldn’t go down too well with my friends. Regards Martin

    · Reply
  • rachael

    when do you add the garlic and mayo?

    · Reply
  • Julia@Vikalinka

    Marina, this spread looks so delicious! It’s barely 8 am here and I am craving it already! Gorgeous photos as usual. 🙂

    · Reply
  • Natasha of

    This looks so amazing!! I’m a mushroom superfan and I’d never thought of that combination with pine nuts. Love it!

    · Reply
  • Cat

    These are perfect for a backyard party!!! They are so easy to do and so delicious! Yes I’ve made them on Wednesday night for dinner, my boyfriend was pleased! So I am going to do them again this Saturday as some friends are come for dinner. This time I’m going to do a little variation because my friends are vegetarian, but I think they are going to be amazing any way!
    Thanks for sharing!

    · Reply
  • Shelby

    Pine nuts and portobello mushrooms has always been one of my favorite combinations! They look excellent in your recipe!

    · Reply

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