Name: Cheesy Garlic Mushroom Bruschetta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 1 baguette, sliced into 1-inch pieces; 2 tablespoons olive oil, divided; 2 cups sliced mushrooms (cremini or button); 3 cloves garlic, minced; 1 teaspoon fresh thyme, chopped; 1 teaspoon fresh rosemary, chopped; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; Salt and pepper, to taste; Fresh parsley, for garnish

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This cheesy garlic mushroom bruschetta is a savory, comforting appetizer that I love serving for gatherings or as a cozy snack. The golden baguette slices are topped with garlicky, herbed mushrooms and plenty of melted cheese, making each bite rich, satisfying, and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into something that feels gourmet. The mushrooms cook down with garlic and herbs, creating a deep, earthy flavor that pairs perfectly with crusty bread. I also like how the mozzarella melts into gooey goodness while the Parmesan adds sharpness. It’s a quick, crowd-pleasing dish that works for any occasion.

Cheesy Garlic Mushroom Bruschetta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 baguette, sliced into 1-inch pieces
2 tablespoons olive oil, divided
2 cups sliced mushrooms (cremini or button)
3 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
Fresh parsley, for garnish

Directions

I preheat the oven to 375°F (190°C). I arrange the baguette slices on a baking sheet, drizzle with 1 tablespoon olive oil, and toast for 5–7 minutes until golden and crisp.
In a skillet, I heat the remaining tablespoon of olive oil over medium heat. I add the mushrooms and cook for 6–8 minutes until softened and lightly browned.
I stir in garlic, thyme, rosemary, salt, and pepper, cooking for 1–2 minutes until fragrant.
I remove the pan from the heat and stir in Parmesan until the mushrooms are evenly coated.
I spoon the mushroom mixture onto the toasted baguette slices and top with mozzarella.
I return the tray to the oven and bake for 5 minutes, until the mozzarella is melted and bubbly.
I garnish with fresh parsley and serve warm.

Servings and timing

This recipe makes about 4 servings. It takes me 10 minutes to prep and 15 minutes to cook, so it’s ready in just 25 minutes.

Variations

Sometimes I add a drizzle of balsamic glaze over the finished bruschetta for extra sweetness. I also like swapping mozzarella for Gruyère or fontina for a more nutty flavor. For a heartier version, I mix a little cream cheese into the mushroom mixture before topping the bread.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in the oven at 350°F (175°C) for about 8 minutes until warmed through and crisp again. I avoid microwaving since it makes the bread soggy.

FAQs

Can I use a different type of bread?

Yes, I sometimes use ciabatta or sourdough slices for a sturdier base.

Can I make this ahead of time?

I prepare the mushroom mixture in advance, then assemble and bake the bruschetta just before serving.

What mushrooms work best?

I like cremini or button mushrooms, but shiitake or a wild mix can add more depth.

Cheesy Garlic Mushroom Bruschetta

Can I make this vegetarian?

Yes, this recipe is already vegetarian-friendly.

What pairs well with cheesy mushroom bruschetta?

I enjoy serving it with soups, salads, or alongside a glass of red wine as an appetizer.

Conclusion

This cheesy garlic mushroom bruschetta is a quick, flavorful appetizer that I love making for both casual and special occasions. With its crispy bread base, savory mushroom topping, and melty cheese, it always disappears fast from the table. It’s simple, elegant, and sure to impress.