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

I don’t know what it is, but this year I’ve been craving all things mushroom, hence this mushroom bruschetta recipe. 

I adore my recent mushroom chicken, and I know you all love this vegan mushroom pasta, so I figured why not make an easy appetizer using mushrooms?!

Recipe features

• The perfect holiday appetizer for anyone who loves mushrooms.
• Made with only 8 ingredients and ready in under 25 minutes.
• Incredibly easy to prepare, and though it’s in the “appetizer” category, it’s a totally acceptable Friday night dinner as well (in my opinion!). 

Ingredients

Bread – A french loaf or baguette works best because you’ll get a lot of slices out of it. Ciabatta loaf is another good option. 

Olive oil – I personally wouldn’t use any other oil! Avocado oil tends to be my second choice for most recipes, but it doesn’t have the same flavor as olive oil. 

Cheese – Gruyere is the way to go, as it pairs perfectly with mushrooms. 

Mushrooms – I love using baby bella or cremini mushrooms, but a mixed mushroom medley or wild mushrooms would work as well. 

Garlic – Fresh garlic, not garlic powder. 

Thyme – Fresh thyme is best, but dried thyme will work in a pinch — just be sure to reduce the amount you use and increase to taste. 

Balsamic – A combination of balsamic vinegar and balsamic glaze works really well here. If you’re just making this for yourself and/or your family, omitting the glaze is fine but if you’re serving this to a crowd, the glaze adds a hint of sweetness that pairs well with the other ingredients. 

Instructions

Step 1: Cook the mushrooms. Start by melting butter in a large skillet over medium heat, then add the mushrooms and sauté for 5 minutes. Add the garlic, thyme and balsamic vinegar and continue cooking until the mushrooms are soft, stirring occasionally. Place a lid on the skillet to keep the mixture warm. 

Step 2: Melt the cheese. Next, slice the baguette into 1/2 inch slices and place them directly on a baking sheet. Brush each piece with olive oil, then place them in the oven and broil for 3 minutes. Remove and carefully flip the bread over. Place a thin slice of cheese on top of each piece, then place back into the oven and broil for about 2 minutes until the cheese has melted.

Step 3: Assemble the toasts. Place the cheesy baguette slices on a serving platter, then spoon some of the mushroom mixture on top of each piece. Sprinkle everything with salt, pepper and fresh thyme, and optionally, drizzle with a little balsamic glaze. 

Tips and tricks

• Sauté the mushrooms until they’re soft and most of the liquid from the pan has been absorbed. Otherwise, the texture may be too rubbery.
• For a slightly different flavor profile, try using whipped goat cheese instead of gruyere. If you go that route, simply toast the bread under the broiler without the cheese, then as soon as it comes out of the oven, spread the cheese on top.
• This bruschetta is best served fresh, but it can stay at room temperature for up to 1 hour. 

Storage

Refrigerator: Place the mushroom mixture in a sealed container in the refrigerator for up to 3 days in advance. Unfortunately, the bread doesn’t reheat well, so you’ll want to re-toast the bread before serving. 

More easy appetizers

• Brussels Sprouts Dip
• Parmesan Pear Crostini
• Bacon-Wrapped Dates
• Black Pepper Whipped Feta 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!