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Mushroom bruschetta on a wooden board.
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Mushroom Bruschetta

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!
Course Appetizer
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15 appetizers
Calories 151kcal
Author Aleksandra


  • 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


  • 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!


  • 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!


Calories: 151kcal