mushroom bruschetta

Garlic mushroom bruschetta. Perfectly cooked mushrooms on toasted sourdough. Perfect for mushroom lovers, this is a tasty appetizer or lunch.

Mushroom Bruschetta

200 g chestnut mushrooms (wiped clean then sliced thickly)

g butter (I use salted butter)

garlic, divided (1 left whole the other two minced)

thyme

olive oil

tbsp finely chopped flatleaf parsley

tsp sea salt

tsp black pepper

sourdough bread (more if you want)

Heat the pan over a high heat. Drop the butter in the pan and once it bubbles up add a handful of the mushrooms and cook for a minute or two. They should brown quite quickly. Move those to one side of the pan then add another handful of mushrooms.&nbsp;Repeat until you have added all the mushrooms.

When the mushrooms are cooking toast up the bread. Drizzle half the olive oil over one side of the bread then place the bread on a hot griddle pan. Repeat for the other side. When the bread is toasted rub one of the garlic cloves all over one side of each slice of bread.

Once the mushrooms are almost done add in the thyme and the garlic, cook for a minute or two. Season the mushrooms with the salt and pepper to your own taste.&nbsp;

Tumble the mushrooms over the toasted bread and top with the parsley. Serve immediately.

Mushroom Bruschetta is an easy appetizer that&#039;s ready in under 25 minutes! Toasted cheesy bread topped with caramelized mushrooms, thyme and balsamic, it&#039;s an instant crowd-pleaser. 

baguette

gruyere cheese (thinly sliced, or more as needed)

tbsp butter (or more if needed)

baby bella mushrooms (sliced)

garlic

thyme (leaves removed)

tbsp balsamic vinegar

balsamic glaze

Melt the butter in a large skillet over medium heat, then add the mushrooms and sauté for about 5 minutes. Then, add the garlic, thyme and balsamic vinegar to the pan and continue cooking until the mushrooms are soft. Place a lid on the skillet to keep the mixture warm.

Next, heat the broiler on HIGH, then place the bread slices on a large baking sheet (or use two). Brush the bread with the olive oil on both sides, then place in the oven for 3 minutes. Remove from the oven and carefully flip the bread over, then top each piece with a slice of cheese. Place back into the oven for about 2 minutes or until the cheese has melted.

To assemble: place the toasted cheesy bread slices onto a serving platter, then spoon some of the mushroom mixture overtop of each piece. Sprinkle with salt, pepper, fresh thyme and optionally, drizzle with a little balsamic glaze. Enjoy!

What a wonderful appetizer recipe I just made for a fun night in with friends. Everyone loved them especially the thyme balsamic flavors. Will make again and play around with different cheeses!

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Top 2 mushroom bruschetta recipes from across the web

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Mushroom Bruschetta

Mushroom Bruschetta

The most viewed mushroom bruschetta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine