Grilled Mushroom Crostini

5 from 4 votes
Jump to Recipe

Sharing is caring!

Grilled Mushroom Crostini with Smoked Honey and Aged Balsamic. Your new favorite vegetarian appetizer that you can cook entirely on the grill!

We also had the opportunity to cook these delicious bites on live TV on Portland’s AM Northwest. You can check out the video demo here.

Grilled Mushroom Crostini with Smoked Honey and Aged Balsamic on a slate platter

Our catering events are big in the summertime. And while we always try to provide a wide array of tasty meats whenever we cater any event with our sister company, Ember and Vine, we also offer a variety of alternative options for dietary restrictions or preferences. And being the veggie lover around here we’re always looking for delicious ways to offer grilled and smoked vegetarian offerings. Gimme alllll the veggies!

Hence grilled mushroom crostini!

A toasted bread crostini topped with grilled mushrooms

What we have here is mushrooms that were grilled on a pan, on the grill, then chopped to make a topping for goat cheese lined grilled baguette slices. And then for good measure we topped it with a fine drizzle of smoked honey and aged balsamic.

Smoked what, Mary?
Smoked honey, my friend! Find the recipe for smoked honey here.

How to Cook Mushrooms on the Grill

Because we’re using a couple types of mushrooms here, and they’re pretty small, we’re cooking them on a cast iron pan placed on the grill. This makes it easier keep everything together without falling through the grill grates. You can ertainly cook this over the stovetop, but when we’re on the road at an event we don’t have a stovetop to use. Plus this is just a great idea for any outdoor cooking plans you may have (or picnic, or camping, or just to impress your friends at your next backyard cookout).

Cooking mushrooms on a grill in a cast iron pan.

Just preheat your grill to a nice high heat. Place the butter, onions, and mushrooms in that cast iron pan and place directly on the grill until the shrooms and onions have softened.

How to Cook Crostini on the Grill:

Once your mushrooms are softened you can use that space to toast up your bread. If you have room just put them side by side. But I like to toast the bread just before serving so it’s nice and warm. Oh so comforting that way.

Grilling Bread on a MAK Grills

Just drizzle the bread slices with a kiss of olive oil and place directly on the grill. Don’t walk away because these bad boys toast up fast. I’m talking less than one minute per side. So babysit them and don’t let them burn, because ain’t nobody got time for burnt toast!

How to Make Grilled Mushroom Crostini

  1. Grill Mushrooms in a cast iron pan on the grill
  2. Grill Crostini
  3. Chop up mushroom mix: Don’t chop too fine. Just a rough chop to get those big bites down to a manageable portion.
  4. Assemble Grilled Mushroom Crostini: Start by spreading a layer of goat cheese (or chèvre) on the toasted baguette slices. Next, depending on the size of your slices add 1-2 tablespoons of the filling. Then drizzle with aged balsamic, and that incredible smoked honey sent from the gods.
Grilled Mushroom Crostini with Smoked Honey and Aged Balsamic

Wine Pairing

We created this Grilled Mushroom Crostini recipe to go with an Oregon wine event that we knew would be heavy on the Pinot Noir. These are absolutely fantastic with Pinot Noir, by the way! But they’re also great with a wide variety of medium bodied red wines, especially those on the earthy side. What would you pair?

Related Recipes

Grilled Mushroom Crostini Recipe

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Grilled Mushroom Crostini with Smoked Honey and Aged Balsamic
5 from 4 votes

Grilled Mushroom Crostini Recipe with Smoked Honey and Aged Balsamic

The perfect mushroom appetizer. Slowly saute mushrooms until browned and serve over a grilled crostini. Top with honey and aged balsamic. Delicious appetizer all year long.
Prep: 15 minutes
Cook: 25 minutes
Servings: 4 -6 people


  • 1 baguette,, sliced at a bias or angle
  • 2 tablespoons olive oil,, (for the baguette slices)
  • 2 tablespoons butter
  • ¼ cup red onion,, diced
  • ½ pound Crimini mushrooms,, gently cleaned, stems removed
  • ½ pound Shitake mushrooms,, gently cleaned
  • 8 ounces chèvre, (goat’s cheese)
  • 12 year aged balsamic,, or any will do (for drizzle)
  • local honey,, for drizzle (approximately ¼ cup)
  • 2 tablespoons maldon/finishing salt


  • Prepare grill for direct heat using lump charcoal. Add wood chunks for flavor. Prepare crostini, brushing with olive oil and place on grill grates over direct heat, for approximately 1-2 minutes per side to toast up (watching closely).
  • Place a cast iron skillet over direct heat and add butter, red onion, and whole mushrooms, stir and then cover grill top.
  • Remove grill cover and stir every few minutes or until the mushrooms look tender. Take care to watch onions so they don’t burn. Remove from heat when mushrooms are tender (approximately 6-8 minutes) and then lightly salt with a pinch.
  • Remove from heat, place mixture on a cutting board, and chop up the mixture (like in photo above).
  • Coat the crostini slices with a small amount of chevre, and then place a generous portion of the mushroom filling on top.
  • Drizzle lightly with the balsamic vinegar and honey and then a small amount of finishing salt.
  • Serve warm.


Calories: 414kcal | Carbohydrates: 38g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 4100mg | Potassium: 544mg | Fiber: 3g | Sugar: 7g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Appetizer
Cuisine: American
Servings: 4 -6 people
Calories: 414
Keyword: grilled mushroom crostini
Like this recipe? Leave a comment below!

If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes. 

mary cressler headshot


About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

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


  1. 5 stars
    Oooh I LOVE mushroom crostini and have made it for parties for years, but your smoked honey takes this to a whole new tasty level! Can’t wait to try this!

  2. 5 stars
    Oh my gosh, I love that this appetizer is made entirely on the grill! Unfortunately, veggie options are so often overlooked at BBQs, but it looks like you have vegetarians covered, too!

    1. We totally agree about veggies getting overlooked! That’s why I focus on making sure they’re the star once in awhile 🙂

  3. 5 stars
    Ooh – Absolutely love your addition of smoked honey on there. This sounds delicious Mary!