For a simple but impressive appetizer, reach for Mushroom Bruschetta. Golden brown crostini are topped with creamy ricotta cheese and crispy seasoned sautéed mushrooms. This bite-sized appetizer may look gourmet, but it couldn’t be easier to make, and takes just 30 minutes!
Any and all combinations of bruschetta are a must-make when I’m hosting a party or a gathering. For one, bruschetta is always a crowd pleaser – everyone loves “baby toast”, plus it’s easy to eat without utensils.
For two, the seasonal toppings are endless. Strawberry bruschetta or classic tomato bruschetta are always a hit in the summer. In the cooler months, heartier toppings take the lead. White bean bruschetta is a great room temperature option, and this warm mushroom bruschetta is perfect for winter holidays and gatherings.
For three, bruschetta is the very definition of “simple but elegant”. I’ve yet to meet a home cook that can’t master this easy appetizer!
If you’re ready to elevate your bruschetta game just a tad, simple sautéed mushrooms will do the trick! Herby, garlicky mushrooms over creamy ricotta cheese are such a dreamy combination. Plus, it’s a vegetarian appetizer that even your omnivorous friends will devour.
Essential Ingredients
Mushroom bruschetta only requires a handful of ingredients, so choose the best quality ingredients you can afford:
- baguette: we like sourdough, but choose what you love! Whole grain or wheat pairs well with mushrooms.
- mushrooms: choose at least 2 varieties for best flavor; we used cremini and shiitake.
- olive oil (for baking the crostini) and butter (for sautéing the mushrooms)
- garlic: thinly slice the cloves for great texture
- dry white wine: use wine to deglaze the pan and further season the mushrooms
- fresh rosemary
- ricotta cheese
How to Make Mushroom Bruschetta
Mushroom bruschetta is a chic and gourmet appetizer for cocktail parties and gatherings, but it’s so easy to make! Bake the crostini ahead of time and store in an air-tight container for up to a day. The assembled bruschetta can be served warm, but will hold up for about an hour at room temperature.
- Make the crostini. Slice a baguette into ½″ slices and arrange on a baking sheet. Brush each piece with olive oil then sprinkle with salt.
- Transfer to a 375°F oven and bake until golden brown. At this stage, the crostini can be cooled to room temperature and stored for up to 24 hours.
- Thinly slice the mushrooms, then saute in butter and olive oil over medium high heat until they release their water content, the water evaporates, and the edges are golden brown and crispy. If you’re unsure about how to saute mushrooms, the linked post provides step-by-step instructions with tons of photos and tips!
- Add the garlic and rosemary and cook 2-3 minutes more. Pour the white wine to deglaze the pan, and cook until the wine is absorbed and the pan is dry. Finally, season with salt and pepper.
- Spread a dollop of ricotta cheese over each piece of crostini, then top with a tablespoon of sautéed mushrooms.
- Serve mushroom crostini right away. It’s best while still warm, but will last about 1 hour at room temperature. Enjoy!
Did you make this mushroom bruschetta recipe? I’d love to know how it turned out! Leave a comment and a rating below.
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Easy Sautéed Mushroom Bruschetta
Description
Ingredients
- 1 baguette, sourdough, Italian, or wheat
- 4 tablespoon olive oil, divided
- ½ teaspoon ground pepper
- 2 tablespoon unsalted butter
- 8 oz cremini mushrooms, thinly sliced
- 8 oz shiitake mushrooms, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon chopped fresh rosemary
- ¼ c dry white wine
- 1 teaspoon kosher salt, divided
- ½ c ricotta cheese, preferably full-fat
Instructions
- Heat the oven to 375°F. Slice the baguette into 24 ½” slices and spread evenly over a baking sheet. Brush each side with olive oil (about 2 tablespoons total), then sprinkle a bit of salt over each piece (about ½ teaspoon total).
- Transfer the baking sheet to the oven and bake until the crostini are golden brown, flipping once halfway through, 10-12 minutes. Remove from the oven and set aside until you're ready to assemble. If making the crostini in advance, allow to cool, then place into a sealed container for up to 1 day.
- Heat the butter and remaining two tablespoons of olive oil in a 12” skillet over medium high heat until the butter melts, then foams. Add mushrooms and toss to coat in the fat. Saute, stirring occasionally, until the mushrooms have released their liquids, the liquids have evaporated, and the edges are browned and crispy, about 15 minutes.
- Add the garlic and rosemary and sautee, stirring frequently, until fragrant, 2-3 minutes. Pour in the white wine to deglaze the plan – cook, stirring frequently, until the liquid is absorbed. Season with the remaining ½ teaspoon salt and pepper, then remove from heat.
- Assemble the bruschetta. Spread a teaspoon of ricotta cheese over the crostini then top with a tablespoon of sautéed mushrooms. Serve warm, right away, or set out at room temperature for up to one hour. Enjoy!
LUCYG
These look fabulous. 😍