Can I make mushroom bruschetta ahead of time?

Yes! For best results, prepare the mushroom topping and crostini separately. Store the sautéed mushroom mixture in an airtight container in the fridge for up to 3 days. When ready to serve, reheat the mushrooms gently on the stove or microwave, toast the crostini briefly in the oven, and assemble just before serving.

What mushrooms work best for this bruschetta recipe?

Crimini (baby bella) mushrooms are ideal due to their rich umami flavor, but white button or finely chopped portobello mushrooms also work well. You can even mix varieties for added depth and texture in your mushroom bruschetta.

Can I use a different cheese instead of Gruyere?

Absolutely. If you’re looking for a vegetarian option, Fontina , Emmental , or even Mozzarella can be excellent substitutes. For a more intense flavor, a sprinkle of Parmesan or goat cheese can add a unique twist to the recipe.

Mushroom Bruschetta with Gruyere and Thyme: A Rich and Savory Appetizer You’ll Love

Name: Mushroom Bruschetta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 baguette, sliced (18–20 slices); 1/4 cup olive oil, for drizzling; 6 ounces Gruyere cheese, shredded; 1 pound crimini (baby bella) mushrooms, finely diced; 4 tablespoons unsalted butter; 1 cup shallot, finely chopped (about 3 medium); 6–8 cloves garlic, finely chopped; Dash red pepper flakes; Salt and pepper, to taste; 1 1/2 tablespoons fresh thyme, chopped; Fresh parsley or microgreens, for garnish (optional)

Description

This mushroom bruschetta is a rich, savory appetizer made with sautéed crimini mushrooms, Gruyere cheese, garlic, and thyme served on crispy toasted crostini. Ready in just 20 minutes, it’s perfect for gatherings, holidays, or a cozy night in.

Ingredients

Scale

1 baguette, sliced (18–20 slices)
1/4 cup olive oil, for drizzling
6 ounces Gruyere cheese, shredded
1 pound crimini (baby bella) mushrooms, finely diced
4 tablespoons unsalted butter
1 cup shallot, finely chopped (about 3 medium)
6–8 cloves garlic, finely chopped
Dash red pepper flakes
Salt and pepper, to taste
1 1/2 tablespoons fresh thyme, chopped
Fresh parsley or microgreens, for garnish (optional)

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Instructions

Preheat oven to 375°F. Arrange baguette slices on a baking sheet and drizzle with olive oil on both sides. Season lightly with salt and pepper.
Toast baguette slices for 5–7 minutes, flipping halfway, until golden and crisp. Set broiler to 525°F.
Top each crostini with shredded Gruyere cheese. Broil for 3–5 minutes on the middle rack until cheese is melted and lightly golden. Watch closely to avoid burning.
While crostini bake, add chopped mushrooms to a dry skillet over medium heat. Cook for 8–10 minutes until all liquid has evaporated, stirring occasionally.
Add butter to mushrooms and let melt. Stir in shallots and cook for 2 minutes. Season with a pinch of salt.
Add garlic, red pepper flakes, pepper, and more salt. Cook for 4–5 more minutes, stirring occasionally. Stir in chopped thyme and cook for 1–2 minutes more. Remove from heat.
Top each crostini with a spoonful of the mushroom mixture. Garnish with parsley or microgreens if desired. Serve warm.

Notes

Dry-sauté mushrooms first to prevent excess moisture.
Watch crostini closely while broiling to avoid burning the cheese.
Store mushroom topping and crostini separately if making ahead.
Use vegetarian Gruyere or substitute with Fontina or Emmental for a vegetarian-friendly version.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 2 bruschetta
Calories: 233 kcal
Sugar: 3 g
Sodium: 218 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 1 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 37 mg