Description
This cheesy garlic mushroom bruschetta is a savory, comforting appetizer made with toasted baguette slices topped with garlicky, herbed mushrooms and melty cheese. It’s quick, elegant, and perfect for gatherings or cozy snacking.
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
Instructions
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle with 1 tablespoon olive oil, and toast for 5–7 minutes until golden and crisp.
- Heat remaining olive oil in a skillet over medium heat. Add mushrooms and cook for 6–8 minutes until softened and lightly browned.
- Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Remove from heat and stir in Parmesan until mushrooms are evenly coated.
- Spoon mushroom mixture onto toasted baguette slices and top with mozzarella.
- Return tray to oven and bake for 5 minutes, until mozzarella is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
- Add a drizzle of balsamic glaze for extra sweetness.
- Swap mozzarella for Gruyère or fontina for a nuttier flavor.
- Mix cream cheese into mushrooms for a creamier topping.
- Use ciabatta or sourdough instead of baguette for a sturdier base.
- Prepare mushroom mixture in advance, then assemble and bake before serving.
Nutrition
- Serving Size: 2–3 pieces
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
