Garlic Mushroom Bruschetta Recipe

This Garlic Mushroom Bruschetta makes for the perfect party canapé with loads of flavor packed into every loaded toast. Made with very few ingredients, it’s important to use the best ones that you can find, including the mushrooms and olive oil. You can use any variety of mushrooms you like or a combination. If you’re going for a mix of mushrooms, combination of maitake, shiitake, and shimeji for their texture, variety of shapes, and flavor, is a great choice. If you want to make this a little richer, you can spread a little fresh ricotta on the baguette slices before topping with the mushrooms.

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Garlic Mushroom Bruschetta Recipe

This simple appetizer packs flavor in every bite. Made with baguette slices and garlicky mushroom topping, this is a delicious recipe to try out.

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Course

Appetizer

Cuisine

Italian

Servings

people MetricUS Imperial

Ingredients

• 2-3 tbsps olive oil split
• 1-2 garlic cloves roughly chopped
• 3-4 cups mushrooms thinly sliced
• 4-6 slices of a baguette
• Sea Salt
• black pepper ground
• parmigiano reggiano freshly grated, for garnish
• Parsley fresh, for garnish

Course Appetizer Cuisine Italian Servings people MetricUS Imperial Ingredients 2-3 tbsps olive oil split 1-2 garlic cloves roughly chopped 3-4 cups mushrooms thinly sliced 4-6 slices of a baguette Sea Salt black pepper ground parmigiano reggiano freshly grated, for garnish Parsley fresh, for garnish

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Instructions

1. Heat a frying pan over high heat and add 1 tablespoon of olive oil.
2. Add the garlic and fry for 30 seconds, then add the sliced mushrooms.
3. Saute the mushrooms until they are soft. Season with salt and pepper.
4. While the mushrooms are cooking, in a separate frying pan or griddle pan, drizzle your bread with the remaining olive oil and toast, flipping and toasting on both sides, until golden.
5. To assemble, place a generous amount of the garlic mushrooms on each toast and season with sea salt and ground black pepper if needed. And garnish with the freshly grated Parmigiano-Reggiano and fresh parsley.