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Mushroom Pate Bruschetta

Mushroom & Pine Nut Crostini - Serve them as an appetizer, lunch or dinner, this combination is incredible! | @Letthebakingbgn | LetTheBakingBeginBlog.comAs 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.

It’s been years since the last time I made them and I wasn’t sure why. As I got to the store to get my pine nuts, I realized why. Half a cup of those pine nuts was 5.99$! For a second I wondered if they grow one seed a pine cone… Anyway, I was set to make my spread because I still remembered how much I loved it when my mom made it for my sister and I.

Mushroom & Pine Nut Crostini - Serve them as an appetizer, lunch or dinner, this combination is incredible! | @Letthebakingbgn |
Mushrooms themselves are a pretty hearty ingredient, but adding the toasted pine nuts adds a certain meatiness to this mushroom appetizer, while the parsley and garlic add both freshness and spiciness.

Also, 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… 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

Mushroom Pate Ingredients

  • Use either baby portobello mushrooms or the white button mushrooms. Pine nuts are kind of important in this recipe so if at all possible do not omit them.

Mushroom & Pine Nut Crostini - Serve them as an appetizer, lunch or dinner, this combination is incredible! | @Letthebakingbgn |

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.

Toasted Pine Nut & Portobello Mushroom Appetizer - Want to fancy up your appetizer selection? Go for this crispy buttered baguette topped with a delicious spread of sauteed mushrooms, caramelized onions, toasted pine nuts, garlic and a splash of wine for good measure! @

How to make Mushroom Bruschetta Appetizer

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

Portobello Mushroom & Pine Nut Crostini

Try these other Appetizer recipes:

Mushroom Pate Bruschetta Appetizer

5 from 2 votes
Author: Marina | Let the Baking Begin!
Course: Appetizer
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


Mushroom Pate Ingredients

  • 1 lb Portobello mushrooms, sliced
  • 1/3 cup pine nuts
  • 1 shallot diced
  • 1 clove garlic minced
  • 3 Tbsp white wine, Chardonnay
  • 3-4 Tbsp mayonnaise
  • 1/4 cup chopped Italian parsley
  • Salt & Pepper to taste
  • 1 Tbsp butter
  • 1 Tbsp Olive oil

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 a plate and let cool.
  2. Add the butter, 1 tablespoon of olive oil and shallots to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Tilt the skillet to one side, bring the onion to the raised top allowing the fat to gather at the bottom. Remove the onion to the same plate as the pine nuts and let cool
  3. 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. Remove mushrooms to the same plate as the nuts & shallots. Set aside some mushrooms to use atop each crostini for better visual presentation.
  4. 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 400F oven until golden in color, about 15-20 minutes. Flip each piece upside down halfway through for better browning (alternatively, you can brown the crostinis in a skillet. Just 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. Top with the mushroom spread, then top with 1 slice of the sauteed mushroom.

Bon Appetit & Happy Pinning

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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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  • 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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