Mushroom Bruschetta

Appetizers, Snacks

You know that meditation part in a yoga class when you’re only supposed to concentrate on your breathing?

Yeah, I’m really bad at that part. I always get distracted and think about the randomest of things. Like really random stuff. A few days ago I thought about the following:

#1. Step-by-Step! Do you remember that show? All I can remember is that weird intro with the beach next to the roller coaster. Who thought that was a good idea?!

#2. How grateful I am that The Real Housewives of Atlanta is back on! I love how Nene pronounces the word “expensive.” It’s amazing.

#3. Umm…Sweet Potato Tater Tots! Yeah, I made ’em and failed. But don’t worry because I’m gonna make them work. Any tips? I’m open.

#4. And bruschetta…but with mushrooms instead of tomatoes. Tomatoes are SO last season. Literally.

Umm…do you wanna make Mushroom Bruschetta with me? Of course you do!

You’ll need mushrooms. I used a mix of cremini and white button mushrooms. You can use just white buttons ones if you want. It’ll still taste awesome.

And then I diced them up.

I heated up some olive oil in a pan and added some minced garlic. After that was done heating up, I threw in the diced mushrooms.

While they were cooking I turned my attention to the baguette I bought.

You should use good bread. It’s the right thing to do. This French baguette is from La Brea Bakery. Fancy. This is me name dropping, by the way.

Then slice it up and put it in the oven on a baking sheet. I used my conventional oven because it was easier.

Then drizzle some olive oil over the toasted pieces of bread and rub with a garlic clove.

This is my favorite step. I loooved the background flavor of garlic. Really good.

After a few minutes, the mushrooms will be all cooked up. Season them with salt and pepper. I also threw in some crushed red pepper, which I literally put on everything.

See! Yum!

Then put it on your bread and top with some basil and parmesan cheese.

Mushroom Bruschetta

Print this recipe!

Serves 4

1-1 1/2 lb of mushrooms (I used creminis and white button)

2 garlic cloves, separated

salt and pepper to taste

1/4 teaspoon of crushed red pepper

1 French baguette

A handful of basil leaves

Parmesan cheese, for sprinkling

Start by taking the stems out of the mushrooms and cleaning them. I ran them under light water and wiped off any dirt with a damp paper towel.

After they’re clean and pretty, dice them up. In a skillet, heat a few tablespoons of olive oil over medium heat. Mince up a clove of garlic and add it to the olive, being sure it doesn’t burn. Then throw in your diced mushrooms, stirring them and making sure they’re all coated in olive oil.

Grab your French baguette and slice it up! Put in an oven (you would’ve needed to pre-heat the oven at 400F) or in a conventional oven for a 2-3 minutes, or until golden brown. Remove them and drizzle with olive oil. Rub the other garlic clove over its surface.

When the mushrooms are done cooking, season with salt, pepper and add the 1/4 teaspoon of crushed red pepper.

Scoop a tablespoon of the mushrooms over each piece of bread. Top with pieces of basil and grated Parmesan cheese.

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Leave a Reply

  • Reply Katrina October 18, 2010 at 4:33 am

    I love all the ways brucetta can come together. This variety looks amazing! I can’t wait to try.

  • Reply Anna Katrina October 18, 2010 at 5:47 am

    wow … delish!! i may need to make this tonight πŸ™‚


  • Reply DessertForTwo October 18, 2010 at 6:40 am

    Step by Step! Ooh baby! Such a good afterschool memory..

    So I don’t know how to help you on sweet potato tater tots, but I can’t wait until you post them! Mel @ My Kitchen Cafe just posted homemade tater tots today, but they’re with white potatoes. Maybe you could follow her lead?

    Good luck! And get back to us soon! πŸ™‚

    • Reply Adrianna October 18, 2010 at 3:05 pm

      Thanks for the link, lady! I’m gonna check it out.

  • Reply Jennifer R October 18, 2010 at 9:03 am

    I am SO GLAD you posted this recipe, I like bruschetta but not so fond of tomatoes but I LOVE mushrooms.

  • Reply Dana October 18, 2010 at 9:57 am

    Yum! The rich earthiness of mushrooms, on slightly garlicky baguette? I’m in.

    I tend to sit in yoga class at that moment going: “Okay… breathing. Thinking about breathing. Hm, my toe is itchy… What should I make for dinner?… Wait! concentrating on breathing… I don’t think this is working…” I need to work on that skill πŸ™‚

    • Reply Adrianna October 18, 2010 at 3:05 pm

      Me too. Obviously. But ya know, thinking about that random stuff is kinda soothing too so maybe we’re okay.

  • Reply Louisa October 18, 2010 at 10:19 am

    Mmmm, I’ve had this before and it’s wonderful! Definitely better than the tomato version!

  • Reply M. October 18, 2010 at 10:46 am

    delicious! perfect fall bruschetta πŸ™‚

  • Reply Joanne October 18, 2010 at 11:19 am

    I am the worst at yoga. Like ever. I can never find my qi. Or my center. I’m pretty sure I don’t have one.

    I thought I was going to miss bruschetta infinitely now that winter is in the making but, what luck that you made this!

    And um. Yes sweet potato tater tots are a fantastic idea. I am going to send you some inspirational/motivational vibes. Because I want them.

    • Reply Adrianna October 18, 2010 at 3:07 pm

      Hahaha! “I’m pretty sure I don’t have one.” That was good.

  • Reply Tina October 18, 2010 at 3:38 pm

    These looks so hearty, almost can be eaten as a light meal. My two most favorite things – mushrooms and garlicy toast – yum-o goodness πŸ™‚

  • Reply Kelly October 18, 2010 at 4:06 pm

    I love your blog both for the recipes but also the humor. Step-by-Step, that’s a classic. We must be from the same generation. How about California Dreams? Remember that one (after Saved by the Bell on Saturday mornings?) Oh, good times.

    • Reply Adrianna October 18, 2010 at 4:13 pm

      Ha! Loved California Dreams!

  • Reply Molly Jane October 18, 2010 at 4:48 pm

    I’m obsessed with mushroom bruschetta! And I love the idea of Parmesan on top, goat cheese is a great combination as well! Love your site by the way!

    xo, Molly

    Come check me out!:)

  • Reply Meaghen October 18, 2010 at 6:13 pm

    My friend made some mushroom bruschetta a few months ago at a dinner party and it was one of the most amazing thing that has ever graced my lips. I’m pretty sure he was pretty liberal with the olive oil and I’m sure that’s why I loved it so much. I can’t wait to make this!

  • Reply Miss K October 19, 2010 at 8:26 am

    looks delicious! i wish i was a good cook

  • Reply Nicole October 19, 2010 at 8:46 am

    This is so dangerous to look at just before lunch time! Step-By-Step is a classic, ha.

  • Reply Kelli @ The Corner Kitchen October 19, 2010 at 10:44 am

    I love Kelly’s mention above about California Dreamed…loved that show! Thanks for the blast from the past.

    If you get sweet potato tater tots nailed down, please, please, please post them!!!

    And of the best for last…seriously, what’s not to love about bread, mushrooms and cheese!

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  • Reply Micshi November 7, 2010 at 11:44 am

    I cannot wait to try this for my game night i’m having!

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