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Snack & Appetizers

Cheese and Mushroom Bruschetta

Cheese and Mushroom Bruschetta is a mushroom appetizer for every occasion, Christmas and New Year's Eve dinners included, made with a few simple ingredients.
Recipe Cheese and Mushroom Bruschetta
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 15 minutes
  • Servings for 6 bruschetta

Mushroom Appetizers are ideal for starting lunches and dinners, but they are perfect above all during the Christmas and New Year’s holidays. Their simplicity makes them suitable for everyone: young and old, sweet tooth or not, vegetarians and meat eaters. In short, there’s no excuse not to bring Cheese and Mushroom Bruschetta to the table.

As with all Button Mushroom Recipes, here too we’ll start from a base of Pan-Sautéed Mushrooms with garlic and parsley. We’ll then arrange them on a slice of bread completely covered in melted cheese and serve them hot and gooey. For these Mushroom and Cheese Bruschetta we chose Taleggio, a soft cheese from northern Italy whose bold flavor goes perfectly with mushrooms, but feel free to choose your favorite.

These Mushroom Bruschetta are just one of the many ways to cook Button Mushrooms. If you like the idea of making Bruschetta with Cheese and Mushrooms, the Mushroom and Brie Crostini are the recipe for you. Otherwise, we suggest you try the Creamy Sautéed Mushrooms, the tasty Stuffed Mushrooms, or let yourself be tempted by one of our 30 Tasty Mushroom Recipes.

Ingredients for 6 bruschetta

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Method

  1. To make the Cheese and Mushroom Bruschetta, start by cleaning the mushrooms thoroughly. For button mushrooms, simply trim off the end of the stem and rinse them quickly under running water to remove any traces of soil.
    Cheese and Mushroom Bruschetta, step 1: button mushrooms trimmed and rinsed
  2. Then cut them into slices half a centimeter (1/4 inch) thick and transfer them to a skillet with the oil and the garlic clove.
    Cheese and Mushroom Bruschetta, step 2: sliced mushrooms in a skillet with oil and garlic
  3. Cook them over high heat for about ten minutes, until they are tender and all the liquid they release has evaporated. Finally, season with salt and flavor with fresh chopped parsley.
    Cheese and Mushroom Bruschetta, step 3: the cooked mushrooms with chopped parsley
  4. Arrange the slices of bread on a baking sheet lined with parchment paper.
  5. Cover them with the Taleggio cut into slices about half a centimeter (1/4 inch) thick, then top with a spoonful of the sautéed mushrooms.
    Cheese and Mushroom Bruschetta, step 5: bread slices topped with Taleggio and mushrooms
  6. Put the bruschetta under the broiler for 5 minutes, just long enough to melt the cheese, and serve them piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make this Mushroom and Cheese Bruschetta you can also use other kinds of mushrooms, such as porcini, or a mix of frozen mushrooms.

Tips

You can get ahead by cooking the mushrooms in advance and keeping them in the fridge until you need them.

Storage

Cheese and Mushroom Bruschetta keep out of the fridge for half a day at most; after that, store them in a cool place and eat them within a couple of days. We recommend reheating them in the oven before eating.

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