Bruschetta is an iconic Italian appetiser that is loved worldwide for its simplicity and bold flavours. Traditionally made with toasted bread, garlic, olive oil and fresh tomatoes, this dish can be easily adapted to suit various tastes and dietary preferences. One such delightful twist is the cheesy mushroom bruschetta which is an irresistible treat for any occasion.
At its core, this Bruschetta elevates the dish by introducing the umami-packed depth of mushrooms, complemented by a rich layer of melted cheese. The mushrooms, typically button or cremini, are sautéed in olive oil with garlic, thyme, and a hint of balsamic vinegar. Cheese used here is often a mix of mozzarella and Parmesan. When placed atop the toasted baguette slices, the cheese melts into the mushrooms, creating a gooey, delightful topping that pairs perfectly with the crisp bread.
Cheese Bruschetta With Mushroom- Serves 6
Prep time: 10 min, cooking time: 15 min
Cheesy mushroom bruschetta is a delicious, easy-to-make dish that brings together some of the best ingredients in a way that’s both comforting and satisfying.
Ingredients:
| Quantity | Ingredients |
| 1 | French baguette or crusty Italian bread |
| 200g | Button mushrooms, sliced |
| 1 tbsp | Olive oil (for sautéing) |
| 1 | Garlic clove, minced |
| 1 tsp | Balsamic vinegar |
| 1/2 cup | Mozzarella cheese, shredded |
| 1/4 cup | Parmesan cheese, grated |
| Fresh basil or parsley, finely chopped | |
| To taste | Salt and freshly ground black pepper |
| 1 tbsp | Extra virgin olive oil |
Method
Preheat your oven to 375°F (190°C). Slice the baguette into 1-inch-thick slices and arrange them on a baking tray. Toast the bread slices in the oven for about 5-7 minutes, or until golden and crispy.
While the bread is toasting, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes until they release their moisture and become tender. Add the balsamic vinegar and cook for another minute until the liquid evaporates. Season with salt and pepper to taste.
Once the bread is toasted, spoon the sautéed mushrooms onto each slice of bread, spreading them evenly. Sprinkle a generous amount of shredded mozzarella and Parmesan cheese over the mushrooms.
Place the assembled bruschetta back in the oven for 2-3 minutes, or until the cheese melts and starts to bubble. Alternatively, you can place them under a broiler for a minute for a golden finish.
Remove from the oven and drizzle with a little extra virgin olive oil. Garnish with freshly chopped basil or parsley and a sprinkle of cracked black pepper for an added burst of flavour.