Roasted Mushroom Crostini with Herbs and Wine

Mushrooms are a great way to add a burst of flavor and variety to your meals while simultaneously providing a healthy boost. Mushrooms have an incredible ability to absorb flavors, making them a perfect canvas for different seasonings and herbs. When they’re sautéed to perfection, their umami-rich taste elevates any dish.

In this recipe from Colorado Proud, mushrooms are paired with crostini—a crispy, toasted slice of bread. Its’ texture contrasts beautifully with the tender mushrooms, adding crunch to each bite. Top it off with various ingredients like creamy cheeses, fresh herbs, or a drizzle of balsamic glaze. The combination of earthy mushrooms, crunchy bread, and complementary toppings creates a harmonious blend of flavors and textures that make mushroom crostini a delightful addition to any holiday spread!

One serving of mushrooms (4-5 small mushrooms or one medium portabella) provides between 20-40 calories, 0 g fat, 3-5 g carbohydrates, selenium, several B-vitamins, copper, and phosphorus. Mushrooms vary in their vitamin D content, but exposure to UV light during growth and processing significantly increases it. If purchasing packaged mushrooms, look at the label to check the amount of vitamin D (Food Smart Colorado).

Mushroom crostini can often cater to various dietary needs. They can be made vegetarian or even vegan, providing options for foodies with different dietary preferences, including gluten free. Colorado is home to multiple mushroom growers in all parts of the state. Find your closest local mushroom producer on

Recipe from Little Farraro Kitchen with Samantha Ferraro

Roasted Mushroom Crostini with Herbs and Wine

Yield: 6-8 people | Prep Time: 15 minutes | Cook Time: 45 minutes


  • 3 cups mushrooms (cleaned and cut in half if large)
  • 3 sprigs of fresh thyme (leaves removed and roughly chopped)
  • 1 sprig of fresh rosemary (leaves removed and finely chopped)
  • 1-2 garlic cloves (grated or finely chopped)
  • 2 tablespoons olive oil (for drizzling)
  • 2 tablespoons unsalted butter (cubed)
  • 1/4 cup red wine
  • 1/4 teaspoon coarse salt (more for garnish, optional)
  • Fresh parsley (leaves removed and chopped for garnish)
  • Baguette (sliced into crostini and toasted)
  • Black pepper (few grinds worth)


  • Preheat the oven to 400 degrees Fahrenheit.
  • In a baking dish, add mushrooms, herbs, garlic, wine, butter, olive oil, salt and pepper and toss to combine.
  • Roast mushrooms in the oven for 20 minutes, or until the mushrooms begin to break down and soften.
  • While the mushrooms are roasting, make the crostini by slicing the baguette diagonally and lightly toasting in the oven or in a grill pan.
  • Once mushrooms are done, spoon mushroom mixture over toasted bread and top with fresh parsley and coarse sea salt.

If you would like to enjoy this meal with a Colorado wine, we suggest this 2019 merlot from Balistreri Vineyards. Its power and elegance is balanced alongside forward and welcoming fruit. For non-alcoholic alternatives, try drinks from Gruvi. They have great options like non-alcoholic wines, beers, and tonics all made right here in Colorado. Enjoy!

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