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Get the Recipe Mushroom Bruschetta with Gruyere and Thyme
Mushroom Bruschetta is a super easy, warm, and comforting appetizer. Not only is it perfect for the holidays, but you'll enjoy the caramelized onions and gruyere cheese for any occasion! It's rich, savory, and comes together in about 15 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 10 servings
Calories: 233 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 1 baguette sliced; 18-20 slices
- ¼ ¼ cup olive oil approximate; for drizzling
- 6-8 6-8 ounces gruyere cheese shredded
- 1 ¼ 1 ¼ pounds crimini/baby bella mushrooms diced
- 6 6 Tablespoons unsalted butter
- 1 1 cup shallot finely chopped (~3 medium)
- 6-8 6-8 garlic cloves finely chopped
- Dash red pepper flakes
- salt and pepper to taste
- 1 ½ 1 ½ Tablespoon fresh thyme chopped
- fresh parsley chopped for garnish, optional
Instructions
- Crostini: Preheat the oven to 375°F. Lay baguette slices on a large baking sheet and drizzle with olive oil. Flip the slices over and drizze again lightly. Push them around on the baking sheet to spread the olive oil. Salt and pepper on one side. Bake for 5-7 minutes, flipping halfway through. Once crostini is toasted and golden, remove from oven. Turn on the broiler to 525°F. Top each crostini evenly with the shredded cheese, then place under the broiler on the middle rack for 3-5 minutes until the cheese is melted and golden (watch carefully so it doesn't burn!).
- Meanwhile, in a large skillet, add the chopped mushrooms and cook over medium heat alone for 8-10 minutes until the liquid has evaporated (they will release a lot of water during this process). Stir the mushrooms occasionally; it's ok if some stick slightly, they will move easily as the water is released.
- Once the excess water is evaporated, add in the butter and let it melt. Then, add the shallot and cook for about two minutes, beginning to add your salt in layers. Add the garlic, red pepper flakes, black pepper, and again salt in layers, then cook for an additional 4-5 minutes, stirring as needed. Stir in the thyme, cooking for another 1-2 minutes until fragrant. Remember to taste test! Remove from heat and set aside.
- Once the cheese is melted on the crostini, top each piece with the mushroom mixture. Garnish with microgreens, extra thyme, or fresh chopped parsley as desired.
Cup of Yum
Notes
- Store mushroom mixture and crostini separately if needed. Reheat the crostini in the oven at 350° for approximately 8-10 minutes until crisp and warm. Heat the mushroom mixture in the microwave or on the stop and top crostini as recommended.
- This recipe makes approximately 20 bruschetta pieces.
- *Look for cheese specifically labeled vegetarian, if needed.
Nutrition Information
Serving
2bruschetta
Calories
233kcal
(12%)
Carbohydrates
20g
(7%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
218mg
(9%)
Potassium
323mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
478IU
(10%)
Vitamin C
7mg
(8%)
Calcium
216mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 233
% Daily Value*
| Serving | 2bruschetta | |
| Calories | 233kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 218mg | 9% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 216mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.