Savory, buttery mushrooms piled high on crisp garlic-rubbed bread, this Mushroom Bruschetta is a 30-minute appetizer that tastes like something you'd order at a wine bar. The mix of earthy mushrooms, tangy balsamic, and fresh herbs makes every bite rich, warm, and totally addictive.
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Think bruschetta is just for tomato season? Nope.
This mushroom version is your flavor-packed answer when you're craving something savory and a little more unexpected. Think toasty bread, garlic, and a buttery mushroom topping that gets a hit of balsamic and fresh thyme. It's the same cozy-meets-fancy vibe as our Goat Cheese Pizza with Caramelized Onions, Fig Jam & Basil, only quicker to make and even easier to eat with your hands.
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Why you'll love this recipe
- Serious flavor without the stress: Takes 30 minutes, but tastes like appetizer royalty.
- Prep it ahead: Make the mushroom topping in advance so you can just rewarm and assemble when guests walk in.
- Everyone's invited: A vegetarian base that easily goes vegan and gluten-free with a switch of butter or bread.
- Tiny details = big impact: A sprinkle of flaky sea salt makes the whole thing sparkle.
Ingredients & Substitutions
Simple ingredients shine in this mushroom bruschetta recipe.
Ingredient Notes:
- Mushrooms: Crimini and baby bellas are my go-tos. Button mushrooms work too, but they release more water, so just give them a little extra cook time.
- Bread: Baguette is classic, but any sturdy, rustic loaf does the trick. If you're short on time, pre-toasted crostini are a solid shortcut.
- Balsamic vinegar: Use the best balsamic you can find. The flavor difference is real.
- Thyme: No dried swap here, please. If thyme isn't your thing, rosemary is a great stand-in.
- Flaky sea salt: Not optional. It adds crunch, seasoning and that final pop of flavor.
Instructions
Got 30 minutes? You can make this recipe!
- Saute shallots in olive oil until soft.
- Add butter, stir in mushrooms, salt, and pepper. Cook until the mushrooms release their liquid and it evaporates.
- Drizzle balsamic, stir to coat, and cook just until it's mostly absorbed, another minute or two.
- Toast the bread under the broiler and rub with garlic while hot.
- Top each slice with mushrooms, sprinkle thyme and flaky sea salt. Serve warm or at room temp.
Helpful Tips We Swear By
- Make ahead: Cook the mushroom topping a few days in advance and stash it in the fridge. Just rewarm gently before piling onto garlic-rubbed bread.
- Diet swaps: For vegan, skip the butter and add an extra splash of olive oil. Going gluten-free? Swap in your favorite GF bread.
- Don't skip the salt: That pinch of flaky sea salt on top is magic. Trust us.
- Serving tip: Best warm from the oven, but still tasty at room temp for a couple hours.
- Sneaky upgrade: A paper thin shaving of Parmesan or Pecorino. It melts slightly on the mushrooms and takes the whole bite over the top.
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Recipe
Mushroom Bruschetta
This Mushroom Bruschetta recipe is packed with flavor for a vegetarian appetizer that even meat eaters love. Perfect finger food for a crowd that can be ready in just 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced into rings
- 1 tablespoon salted butter
- 1 pound assorted mushrooms, thinly sliced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 baguette, cut into 16 slices (about ½" thick each)
- 2 whole garlic cloves, peeled
- fresh thyme leaves
- flaky sea salt
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Instructions
- Preheat oven broiler to medium and place oven rack about 6 inches from broiler.
- Preheat oil in an extra large skillet over medium heat. Add the shallot and saute for 2-3 minutes or until tender.1 tablespoon olive oil, 1 large shallot,
- Melt butter in pan with shallots, stir in mushrooms and season with salt and pepper. Cook mushrooms until nearly all liquid has been evaporated, about 5 minutes.1 tablespoon salted butter, 1 pound assorted mushrooms,, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour in vinegar and stir to coat mushrooms. Cook for another 1-2 minutes or until vinegar is mostly absorbed. Remove from heat.2 tablespoons balsamic vinegar
- Place baguette slices on a sheet pan and toast for 2 minutes. Flip pieces and toast for another 1-2 minutes. Remove from oven and immediately rub garlic cloves over one side of each baguette slice.1 baguette,, 2 whole garlic cloves,
- Divide mushrooms among baguette slices, top with fresh thyme leaves and flaky sea salt. Serve warm or at room temperature.fresh thyme leaves, flaky sea salt
Notes
- A baguette is convenient but any type of rustic bread works well in this recipe.
- I used crimini and baby bella mushrooms in this recipe. A mix of wild mushrooms gives the richest taste but plain white button mushrooms can also be used. You will need to saute them for a bit longer than specified in the recipe as they tend to release more moisture than other mushroom varieties.
- Use the best quality balsamic vinegar you can find for balanced flavor.
- Not a thyme fan? Use chopped fresh rosemary instead.
- Flaky sea salt is the finishing touch for this mushroom bruschetta recipe. Don't skip it!
- Serve these bruschetta warm (my favorite) or at room temperature.
- Make a vegan appetizer by eliminating the butter and using an extra tablespoon of olive oil instead. Need a gluten-free hors d'oeuvre? Use gluten-free bread in place of the baguette.
Shortcuts:
- Buy pre-sliced mushrooms and crostini from the grocery store. You'll find pre-toasted crostini in the bakery area.
- You can make the mushroom topping in advance. Cook the mushrooms a few days ahead of time and store in the fridge. Gently rewarm or bring to room temperature when ready to serve.
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Nutrition
Serving: 2piecesCalories: 128kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 4mgSodium: 354mgPotassium: 238mgFiber: 1gSugar: 3gVitamin A: 44IUVitamin C: 2mgCalcium: 39mgIron: 1mg
Nutrition info not guaranteed to be accurate.
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