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Mushroom Bruschetta

  • 1 min read

Mushroom bruschetta is believed to have originated in Italy. The dish is a variation of the classic bruschetta, which is made with toasted bread, tomatoes, garlic, and olive oil. Mushrooms were added to the dish in the 19th century, and it quickly became a popular appetizer. Mushroom bruschetta is now enjoyed all over the world.

Mushroom Bruschetta

Course: AppetizersDifficulty: Easy


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Mushroom bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. It is made with toasted baguette slices, sautéed mushrooms, garlic, and Parmesan cheese. The bruschetta is then baked until the cheese is melted and bubbly. Mushroom bruschetta is a popular appetizer in Italy, and it is becoming increasingly popular in the United States.


  • 1 baguette, cut into 1-inch slices

  • 1/4 cup olive oil

  • 1 pound mushrooms, sliced

  • 2 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup grated Parmesan cheese

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush the baguette slices with olive oil.
  • Arrange the baguette slices on a baking sheet.
  • In a large skillet, heat the remaining olive oil over medium heat.
  • Add the mushrooms and garlic to the skillet and cook, stirring occasionally, until the mushrooms are browned and the liquid has evaporated, about 10 minutes.
  • Season with salt and pepper to taste.
  • Remove the baking sheet from the oven and top the baguette slices with the mushrooms.
  • Sprinkle with Parmesan cheese.
  • Bake for 5 minutes, or until the cheese is melted and bubbly.
  • Serve immediately.

Recipe Video


  • For a more flavorful bruschetta, use a crusty baguette.
  • You can also use other types of mushrooms, such as portobellos or cremini.
  • If you don’t have Parmesan cheese, you can use any type of hard cheese, such as cheddar or mozzarella.
  • To make the bruschetta ahead of time, prepare the bruschetta as directed and then store it in the refrigerator for up to 24 hours. When you are ready to serve, remove the bruschetta from the refrigerator and let it sit at room temperature for 30 minutes before baking.