3.6 from 238 votes
Mushroom Bruschetta with Gruyere
Mushroom Bruschetta with Gruyere features grilled ciabatta bread rubbed with garlic and topped with sautéed mixed mushrooms cooked in dry sherry, seasoned with thyme, salt, and pepper, and finished under a broiler with melted Gruyere cheese. This combination offers a savory, earthy appetizer with a toasty base and creamy, bubbling cheese topping.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
8
servings
Calories:
231 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 lb ciabatta bread loaf
- 1 clove garlic peeled and halved lengthwise
- 1 lb mushroom assorted, e.g. cremini and white button
- dry sherry or Marsala
- salt sea salt
- black pepper fresh cracked
- extra virgin olive oil for brushing, optional
- thyme fresh leaves, about 2 Tbsp, plus more for garnish
- 1 1/4 cup gruyere cheese grated
garnish
- thyme fresh leaves
Instructions
- Cut the bread in half lengthwise, so you have 2 large cut surfaces. Cut each half in half again, so you have 4 flat pieces of bread. Preheat a grill pan over high heat until very hot. Grill the bread, cut side down, on the hot grill until it starts to get nice char marks. It helps to press down on the bread as it grills to make good contact with the pan. Rub the cut side of the garlic across the whole surface of the bread while it is still hot. Set aside.
- Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems, and then slice them.
- Heat a cast iron or saute pan on medium high, and add the mushrooms to the dry pan. Sauté the mushrooms, shaking the pan or tossing them as they start to give up their moisture and brown. This will take about 5 minutes, and I do it in batches so I don't crowd the pan. Note: If you crowd the pan the mushrooms will steam and not brown.
- As each batch of mushrooms finishes browning, add a tablespoon of sherry and let it sizzle for just a few seconds to evaporate. Stir to deglaze the pan and get up any browned bits from the bottom of the pan. Season with a pinch of salt, and add the thyme leaves.
- Optional step: brush the cut sides of the bread with good extra virgin olive oil before topping. This adds calories, but tastes so good.
- Spoon the mushrooms and any juice onto the bread. Top with the cheese, some black pepper, and a little more fresh thyme. Broil until the cheese is melted. Watch closely, this will only take a couple of minutes. Don't set the oven rack too close to the flame.
- Scatter with more fresh thyme and slice the bread into individual portions. Enjoy right away. If you want to reheat leftovers, cover them loosely in foil and heat in a 325F oven until warm.
Cup of Yum
Notes
- Reserve a few cooked mushroom slices to garnish the bruschetta after broiling for a more appealing presentation.
- This recipe works well with any fresh mushroom variety, including wild mushrooms for deeper flavor nuances.
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
29g
(10%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
23mg
(8%)
Sodium
428mg
(18%)
Potassium
201mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
196IU
(4%)
Vitamin C
1mg
(1%)
Calcium
211mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 428mg | 18% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.