Simple Mushroom Pesto Bites Recipe

Looking for a simple, delicious and mighty tasty little nibble to serve this weekend? Well, I have one for you that you are just going to love. It involves some of my very favorite flavors and comes together so fast, you’ll have them made in no time! My Simple Mushroom Pesto Bites are so out of this ever-loving world delicious that I really find excuses to make them.

They’ll be a perfect savory addition to your New Year’s Eve festivities, but you’ll want to be sure to make plenty. They go fast!

The best part of these appetizers is that I made them with ingredients that I keep on hand, which makes this a perfect staple recipe to keep in mind for serving when people stop by for a visit unexpectedly or if you need to make a quick and tasty dish to take to a party.

This recipe is also so easy to scale up or down depending on the number you plan to serve.

I used  mini baguettes and allowed them to thaw slightly from the freezer. Then I sliced each mini baguette into six slices and spooned a bit of homemade pesto I made from late summer. If you don’t have homemade pesto and your basil has said adios for winter, then there are many delicious prepared varieties at the grocery store that I’ve used before, too. I rough chopped a few mushrooms, added a bit of shaved Parmesan cheese and a drizzle of olive oil and popped them into the oven for a few minutes.

And then I stood guard at my oven until they were ready so that they weren’t all gone by the time I was ready to serve them.

Here’s the recipe.

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Simple Mushroom Pesto Bites

Robyn Stone

5 from 1 vote

Mushroom Pesto Bites are perfect for any party or get-together and ready in minutes.

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 10

Ingredients 

1x2x3x

• ▢ 6 mini baguettes, sliced
• ▢ 3/4 cup pesto
• ▢ 3/4 cup chopped mushrooms, canned
• ▢ 1 cup shaved Parmesan cheese
• ▢ olive oil
• ▢ salt and pepper

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Instructions 

• Preheat oven to 375 degrees.
• Place baguette slices on baking sheet. Spread about 1 teaspoon of pesto on each slice. Top with about 1 teaspoon of chopped mushrooms.
• Add Parmesan cheese and then drizzle all with olive oil.
• Sprinkle lightly with salt and pepper.
• Bake until cheese has melted and baguette has crisped slightly, about 12 minutes.

Nutrition

Calories: 212kcal | Carbohydrates: 5g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 382mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg

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

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And I have a little trick for ya. If you love these flavors as much as I do, turn this appetizer into delicious sandwich! Rather than slicing the mini baguette into six slices, simple halve the mini baguette horizontally. Then, top with the pesto spread, lots of mushrooms, and cheese. You could also add some sliced chicken, ham or turkey then drizzle it all with olive oil and pop it in the oven to toast. You’d have a deli-style sandwich ready in no time!

Enjoy!
Robyn xo