This mushroom bruschetta makes a delicious appetizer for your next get-together. The mushrooms are so good you will be snacking on them straight from the pan. Combine them with crispy baguette and flavorful Gruyere cheese and you’ll have a perfect appetizer that everyone will love!
Ingredients
Here’s what you need to make this easy recipe:
- Mushrooms – I used cremini (baby bella) mushrooms. You can also use button mushrooms, but cremini have more flavor.
- Gruyere cheese – you can also use Emmentaler cheese, Provolone cheese, or your favorite cheese. Gruyere cheese has a really bold, delicious flavor, but in this recipe, the mushroom topping is more important, so you can choose any cheese that you like, also more budget-friendly cheese such as gouda. Baguette or French bread or really any bread (stale bread is also great!) that you have. Here you can find more recipes using Gruyere cheese.
- You could also go a different route and instead of a melted Gruyere/Emmentaler layer, use a ricotta spread (like in this recipe for mushroom toast – the recipe is coming soon) – simply combine 1/2 cup ricotta with 2 Tbsp grated parmesan, 1 teaspoon lemon juice and 1 tsp of lemon zest, season with salt and pepper.
- Instead of fresh thyme, you can also use dried (add less, about 1-2 teaspoons).
- You can substitute balsamic vinegar with soy sauce and honey but balsamic vinegar is best for this recipe. It adds a refreshing tang to otherwise hearty mushrooms.
- Shallots – you can also use regular onions (yellow or white). I prefer to use shallots because of their milder flavor and they’re also softer and cook quicker than regular onions.
- Baguette – you can also use French or Italian bread, or even sourdough bread.
How to make mushroom bruschetta step by step
Preheat the oven to 425°F (220°C).
STEP 1: Prepare the ingredients: shred the cheese on the large holes of a box grater, chop the shallots and finely chop garlic (using a knife and not a garlic press). Cut mushrooms into 1/4-inch (5mm) slices.
STEP 2: Make the mushroom topping: Melt the butter over medium-low heat, add the shallots and cook for 2-3 minutes or until softened. Add garlic and thyme, cook for 30 seconds. Transfer the onions and garlic to a plate.
STEP 3: Add frying oil to the pan and increase the heat to high. Add all the mushrooms in an even layer and don’t stir for the first 1-2 minutes letting the mushrooms at the bottom brown. Then start stirring – the mushrooms will release water. Cook the mushrooms, stirring from time to time, until all the water is evaporated. Don’t stir for a minute letting the mushrooms brown again.
Reduce the heat to low, add the onions back to the pan, add balsamic vinegar, and sugar. Cook for about 30 seconds or so or until the mushrooms have mostly absorbed the vinegar (but they should not be dry!). Season with salt and pepper to taste.
STEP 4: Make cheesy bread: Place baguette slices on a baking sheet, brush with olive oil.
Bake for about 5 minutes or until golden (shouldn’t get too dark).
STEP 5: Take out of the oven and top with shredded cheese (the baguette slices should lay side by side, that way the cheese won’t fall off so easy on the baking sheet).
Bake under the broiler (grill) for 1-2 minutes or until the cheese is melted. Keep an eye on the bread so it doesn’t get too dark.
STEP 6: Take the bread out of the oven and top with mushrooms. Sprinkle with thyme leaves.
Enjoy!
Storage
For the best results, make these right before serving. After some time the bread will become dense and soggy from the mushrooms.
How to make this ahead: it’s best to make the mushroom topping, store in the fridge for up to 2 days, reheat before topping the bread. Make cheesy bread right before serving.
It tastes good warm or cold but a little bit better slightly warm.
More mushroom appetizers
- mushroom tart – one of the most popular recipes on the website! it’s actually quite similar to this recipe but there’s puff pastry instead of baguette
- mushroom toast – crispy sourdough bread topped with creamy ricotta spread and honey soy garlic mushrooms
- mushroom quesadilla – crispy quesadilla filled with sauteed mushrooms, flavorful Gruyere cheese, and caramelized onions
- Mushroom Deviled Eggs
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Mushroom Bruschetta
Ingredients
- 15 slices baguette 2 medium baguette
- 1 tablespoon olive oil
- 1 1/4 cups (125g) shredded Gruyere cheese or Emmentaler/Provolone
- 1 tablespoon butter
- 2 shallots
- 4 cloves garlic
- 1 tablespoon fresh thyme leaves + more to serve
- 1 tablespoon frying oil
- 1 lb (450g) cremini (baby bella) mushrooms
- 1 tablespoon balsamic vinegar
- big pinch of brown sugar
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the ingredients: shred the cheese on the large holes of a box grater, chop the shallots and finely chop garlic (using a knife and not a garlic press). Cut mushrooms into 1/4-inch (5mm) slices.
- Make the mushroom topping:
- Melt the butter over medium-low heat, add the shallots and cook for 2-3 minutes or until softened. Add garlic and thyme, cook for 30 seconds. Transfer the onions and garlic to a plate.
- Add frying oil to the pan and increase the heat to high. Add all the mushrooms in an even layer and don’t stir for the first 1-2 minutes letting the mushrooms at the bottom brown. Then start stirring – the mushrooms will release water. Cook the mushrooms, stirring from time to time, until all the water is evaporated. Don’t stir for a minute letting the mushrooms brown again.
- Reduce the heat to low, add the onions back to the pan, add balsamic vinegar, and sugar. Cook for about 30 seconds or so or until the mushrooms have mostly absorbed the vinegar (but they should not be dry!). Season with salt and pepper to taste.
- Make cheesy bread:
- Place baguette slices on a baking sheet, brush with olive oil.
- Bake for about 5 minutes or until golden (shouldn’t get too dark).
- Take out of the oven and top with shredded cheese (the baguette slices should lay side by side, that way the cheese won’t fall off so easy on the baking sheet).
- Bake under the broiler (grill) for 1-2 minutes or until the cheese is melted. Keep an eye on the bread so it doesn’t get too dark.
- Take the bread out of the oven and top with mushrooms. Sprinkle with thyme leaves.
- Enjoy!
Notes
- You can also use regular onions but they take a little bit longer to soften than shallots.
- Instead of baguette, you can also use French/Italian bread, or sourdough bread.
- Calories = 1 mushroom bruschetta (1/15 of the recipe). This is only an estimate!
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