Join 11,000+ other food lovers enjoying weekly recipes.

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

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

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 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 3 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: 2061 kcal
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 servings


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 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. 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 400°F 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.

Nutrition Facts
Mushroom Pate Bruschetta Appetizer
Amount Per Serving
Calories 2061 Calories from Fat 1296
% Daily Value*
Fat 144g222%
Saturated Fat 48g300%
Cholesterol 170mg57%
Sodium 2360mg103%
Potassium 2361mg67%
Carbohydrates 156g52%
Fiber 16g67%
Sugar 18g20%
Protein 40g80%
Vitamin A 3030IU61%
Vitamin C 23mg28%
Calcium 243mg24%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

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...

Join 11,000+ other food lovers enjoying weekly recipes.


Leave a comment

Please give this recipe a STAR RATING

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • 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

As seen in