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–+ servings
Two portions of garlic mushroom bruschetta on a board with yellow salt and pepper mills and a green napkin on the side.

Garlic Mushroom Bruschetta

By: Deborah
Garlic mushroom bruschetta is a quick and flavour-packed Italian-inspired starter made with buttery garlic mushrooms piled onto crispy toasted bread. Perfect for sharing, entertaining, or an easy vegetarian appetiser. 
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
Servings: 4 people
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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

Calories: 252kcal | Carbohydrates: 37g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 426mg | Potassium: 652mg | Fiber: 2g | Sugar: 5g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS bruschetta with mushrooms, crostini topping ideas, date night, easy vegetarian starter, garlic mushroom bruschetta, garlic mushrooms on toast, Italian appetiser recipe, mushroom bruschetta recipe, quick dinner party starter, special dinner, under 30 minutes, Valentine's meal
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