mushroom crostini

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. 

Mushroom Bruschetta

baguette

olive oil

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!

Mushrooms browned with olive oil, thyme and garlic served on crispy toasted bread.

ciabatta stick (or French stick) (cut into 6 slices)

oz cremini mushrooms (sliced)

butter

garlic (sliced)

thyme

lemon juice

sea salt and pepper

Heat your oven to 400℉ and brush the bread slices with a bit of olive oil.

Place the bread on a baking sheet and let the pieces toast for about 5 minutes or until the top of the bread crisps a bit.

Heat a large skillet to medium high heat and add the olive oil and butter.

When the olive oil and butter have heated add as many mushrooms as you can without crowding the pan. Depending on the size of the pan this will be about half.

Add half the garlic slices and thyme.

Let the mushrooms cook for about 3-4 minutes while turning occasionally. They will be ready when they have crisped and browned a bit on the outside.

While the mushrooms are cooking also pay attention to the garlic - if it has turned a nice golden colour then garlic is done and cooking it any further is risking burning it.

Cook the next batch of mushrooms the same way, but when they are done cooking reduce the heat to low and return all the mushrooms to the skillet to warm them up.  Add the lemon juice and stir it through to mix.

Remove the twigs from the thyme from the mushrooms then spoon them over the bread slices. Drizzle the tops of the bruschetta with a bit of the oil left in the pan.

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Mushroom Bruschetta

Top 2 mushroom crostini recipes from across the web

The most viewed mushroom crostini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Bruschetta

Mushroom Bruschetta

The most viewed mushroom crostini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine