Mushroom Crostini with Thyme and Parmesan Cheese

Preparation 15 min
Total 30 min
8 Servings

Simple yet flavourful, this Mushroom Crostini with Thyme and Parmesan Cheese is a party-perfect hors d'oeuvre. Made with Dempster’s® 100% Whole Grains 12 Grain Bread and topped with cream cheese, herbs and mixed mushrooms, it's a delightful appetizer for holidays and parties. Serves eight.

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  • 8 slices Dempster’s® 100% Whole Grains 12 Grain Bread, toasted (crusts removed)
  • 1/3 cup (75 mL) spreadable light cream cheese
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 6 cups (1.5 L) sliced mixed mushrooms (such as cremini, shiitake and oyster)
  • 2 shallots, minced
  • 2 tsp (10 mL) fresh thyme leaves
  • 4 cloves garlic
  • 1/2 tsp (2 mL) each salt and freshly ground pepper (approx.)
  • 1/4 cup (60 mL) white wine
  • 1 tsp (5 mL) finely grated lemon zest
  • 1/4 cup (60 mL) shredded Parmesan cheese


  1. Arrange bread on large baking sheet; broil for 2 or 3 minutes per side or until lightly toasted. Let cool completely. Spread cream cheese on one side of each piece of toast and cut into 4 triangles.
  2. Meanwhile, in large, deep skillet, heat oil with butter over medium-high heat; cook mushrooms, shallots, half of the thyme, garlic, salt and pepper. Cook, stirring often, for about 10 minutes or until browned and mushrooms are tender. Pour in wine; simmer for 2 minutes or until all liquid has evaporated. Stir in lemon zest. Season with salt and pepper to taste.
  3. Spoon mushroom mixture over each toast point; sprinkle with remaining thyme leaves and cheese.

Tip: Pulse crusts in food processor to make fresh breadcrumbs that are perfect for topping casseroles, in meatballs or to coat chicken. Crumbs can be stored in a resealable plastic bag in the freezer for up to 1 month.