Garlic mushroom bruschetta is the perfect balance of crispy toasted bread, buttery garlic mushrooms, and fresh herbs. It's a simple Italian-inspired starter that feels restaurant-worthy and just takes 20 minutes to make - ideal for dinner parties, light lunches, or festive sharing boards.
Bruschetta is a delicious Italian starter and this warm garlic mushroom topping is full of flavour. A great starter to enjoy any time when when entertaining family and friends.
The end result is delicious crusty bread topped with cooked mushrooms that have a lovely hum of garlic and parsley, that's also enhanced with some fresh chopped parsley garnish.
Tips
- I like chestnut mushrooms, but feel free to use different varieties if you like - a mix of shittake and oyster mushrooms will go well with chestnut mushrooms too.
- Optional variations:
- Creamy garlic mushroom bruschetta - stir in a spoon of crème fraiche or cream cheese for richness.
- Cheesy version - top with mozzarella or goat's cheese and grill until bubbling.
- Vegan option - use olive oil instead of butter and finish with nutritional yeast or vegan parmesan.
- Balsamic mushroom bruschetta - add a splash of balsamic vinegar while cooking for sweetness and depth.
- Spicy twist - add some chilli flakes when cooking the mushrooms.
- Festive party crostini - make mini versions using baguette cut into circle slices for canapés.
- This garlic mushroom bruschetta recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
You can prepare the mushrooms in advance, but toast the bread and assemble just before serving to avoid sogginess.
Chestnut mushrooms are ideal, but a mix of wild mushrooms adds even more depth and richness.
Cook the mushrooms until all the liquid evaporates, toast the bread well, and serve immediately after assembling.
Freezing isn't recommended as mushrooms lose their texture. It's best enjoyed fresh or kept in the fridge for 2 days.
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Date Night
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How to make this garlic mushroom bruschetta
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 500g chestnut mushrooms, sliced (see Tips)
- 1 clove garlic, chopped
- 1 tbsp flat leaf parsley, finely chopped, plus extra to garnish
- salt and freshly ground black pepper
- 8 slices crusty bread (sourdough, baguette or ciabatta), sliced on an angle
- 1 clove garlic, cut in half
- extra virgin olive oil, to drizzle
Instructions
- Heat the olive oil and butter in a large frying pan over a medium to high heat. Add the mushrooms and the chopped clove of garlic and cook for 4 minutes, stirring occasionally, until browned. Add the chopped parsley and season with salt and freshly ground black pepper, to taste. Keep the mushrooms warm while you toast the bread.
- Heat a griddle pan on a high heat. Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
- Serve the warm garlic mushroom mixture on the toasted slices of bread, with garnish with extra chopped parsley.
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Date Night Starters Collection
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Garlic Mushroom Bruschetta
Equipment
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 500 g (1.1 lb) chestnut mushrooms sliced (see Notes)
- 1 clove garlic chopped
- 1 tbsp flat leaf parsley finely chopped, plus extra to garnish
- salt and freshly ground black pepper
- 8 slices crusty bread (sourdough, baguette or ciabatta) sliced on an angle
- 1 clove garlic cut in half
- extra virgin olive oil to drizzle
Instructions
- Heat the olive oil and butter in a large frying pan over a medium to high heat. Add the mushrooms and the chopped clove of garlic and cook for 4 minutes, stirring occasionally, until browned. Add the chopped parsley and season with salt and freshly ground black pepper, to taste. Keep the mushrooms warm while you toast the bread.
- Heat a griddle pan on a high heat. Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides (approx. 1 minute on each side). Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and season lightly with a little sea salt and black pepper.
- Serve the warm garlic mushroom mixture on the toasted slices of bread, with garnish with extra chopped parsley.
Notes
- I like chestnut mushrooms, but feel free to use different varieties if you like - a mix of shittake and oyster mushrooms will go well with chestnut mushrooms too.
- Optional variations:
- Creamy garlic mushroom bruschetta - stir in a spoon of crème fraiche or cream cheese for richness.
- Cheesy version - top with mozzarella or goat's cheese and grill until bubbling.
- Vegan option - use olive oil instead of butter and finish with nutritional yeast or vegan parmesan.
- Balsamic mushroom bruschetta - add a splash of balsamic vinegar while cooking for sweetness and depth.
- Spicy twist - add some chilli flakes when cooking the mushrooms.
- Festive party crostini - make mini versions using baguette cut into circle slices for canapés.
- This garlic mushroom bruschetta recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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