This easy Mushroom Bruschetta recipe is packed with flavor from meaty mushrooms, tangy balsamic vinegar, savory shallots and fragrant fresh thyme for a vegetarian appetizer that even meat eaters love. Perfect finger food for a crowd that can be ready in just 30 minutes.
Think bruschetta is only made with tomatoes? Think again!
The rich, hearty flavors in this easy Mushroom Bruschetta recipe rival our favorite tomato-based bruschetta. Pieces of warm, toasted bread are rubbed with garlic then topped with sautéed mushrooms, shallots and balsamic vinegar. A sprinkle of fresh thyme and flaky sea salt add the finishing touches to these simple, crowd-pleasing appetizer bites that never fail to please.
Why you'll love this recipe
➤ These bite sized appetizers look fancy but they can be ready to serve in just 30 minutes. Impressive looking AND super easy to make!
➤ You can prep these bruschetta bites ahead of time. They are just as delicious served warm or at room temperature.
➤ It's a versatile vegetarian appetizer that can be easily tweaked to be gluten- and/or dairy-free for those with food sensitivities and allergies.
Simple ingredients shine in this mushroom bruschetta recipe.
A few ingredient notes:
Mushrooms: This recipe was tested with crimini and baby bella mushrooms but any combination of wild mushrooms works well. If you're using white button mushrooms, you'll have to cook them for a bit longer than specified in this recipe as they tend to release more liquid when cooked.
Bread: I often grab a baguette for convenience when I make mushroom bruschetta, but you can use any rustic loaf of bread.
Balsamic vinegar: Buy the highest quality balsamic vinegar you can for the most balanced flavor.
Flaky sea salt: Even though this is considered a garnish, don't skip adding a pinch of salt to each piece of bruschetta. Large flakes of sea salt add flavor and a tiny bit of crunch to every bite.
You only need 30 minutes to make this appetizer.
Saute shallots in oil until tender.
Melt butter in pan with shallots, stir in mushrooms and season with salt and pepper. Cook mushrooms until nearly all liquid has been evaporated.
Pour in vinegar and stir to coat mushrooms. Cook for another 1-2 minutes or until vinegar is mostly absorbed.
Place baguette slices on a sheet pan and broil 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.
Divide mushrooms among baguette slices, top with fresh thyme leaves and flaky sea salt. Serve warm or at room temperature.
When you think of bruschetta, you most likely think of bread topped with a chopped fresh tomato mixture. But bruschetta actually refers the grilled or toasted bread. Bruschetta comes from the Italian word, bruscare, which means to roast over coals. You can top the bruschetta (or grilled bread) with any number of spreads, cheeses or vegetables.
Both bruschetta and crostini can be made by toasting bread or grilling it over hot coals.
Traditionally crostini is made using small, thin slices of bread that have been brushed with oil and toasted until quite crispy while bruschetta is more often made with thick slices of rustic bread that are lightly toasted before being rubbed with garlic while still warm.
You're more likely to see crostini topped with intensely flavored spreads like tapenade or goat cheese while slices of bruschetta are often topped with mixtures that include fresh vegetables.
You can serve these appetizers cold, but their flavor is more robust when served warm or at room temperature.
Short on time but still want to make this recipe? Try some of these time-saving shortcuts!
➤ Buy pre-toasted crostini at the store. You can usually find a bag of crostini rounds in the bakery area.
➤ Buy pre-sliced mushrooms instead of slicing your own.
➤ Make the mushroom topping in advance. Cook the mushrooms a few days ahead of time and store in the fridge. Gently rewarm before adding to garlic-rubbed bread.
Expert tips for making Mushroom Bruschetta
✔︎ 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.
✔︎ A crusty baguette is my first choice for bruschetta but you can also use any type of artisan bread and slice it into grab-and-go pieces.
✔︎ A mix of mushrooms gives the best flavor. I opted for criminis, baby bellas or other variety of wild mushrooms, but plain white button mushrooms also work.
✔︎ If using plain white button mushrooms, you may need to cook them a little longer as they tend to release more moisture compared to other varieties.
✔︎ Use the best quality balsamic vinegar you can for rich, balanced flavor. Balsamic vinegar is one of those ingredients that you get what you pay for.
✔︎ Not a thyme fan? Use fresh rosemary instead!
✔︎ Flaky sea salt is the finishing touch for this mushroom bruschetta recipe. HIGHLY recommend!
✔︎ I prefer these bruschetta warm from the oven but they can also hang out at room temperature for a couple hours.
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- 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
- 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
- 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.
- 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.
Nutrition info not guaranteed to be accurate.