Mushroom Bruschetta is packed with herby, garlicky, earthy flavors. It’s a hearty and delicious vegetarian appetizer that even my omnivorous friends and family devour! These bite-sized appetizers may look gourmet, but they couldn’t be easier to make and are ready in under 30 minutes.
Who’s in party planning mode? Me, me, pick me!!
I love nothing more than a good party (after all, I am a former event planner!) and ’tis the season. Bruschetta or crostini are a must-have on my party planning checklist – they’re the perfect two bite-sized delight as a starter before dinner or integral piece of any cocktail party spread.
Mushroom Crostini is herby, garlicky, and earthy – AKA, seriously delicious. It’s a hearty vegetarian option that even my omnivorous friends and family devour.
Mushroom Bruschetta Ingredients
You only need a handful of real, whole food ingredients to make this elegant cocktail party appetizer:
- A baguette
- Assorted mushrooms (I used shiitake and crimini)
- Butter and olive oil
- A splash of dry white wine
- Ricotta cheese
- Salt and pepper
How to Make Mushroom Bruschetta
Mushroom bruschetta is such a chic and gourmet-looking offering 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. Then solicit your kids or an eager early arrival for help with assembly.
Prepare the crostini:
- Heat the oven to 375°F.
- Slice a baguette into 1/2″ slices and arrange on a baking sheet in a single layer.
- Brush each side of the bread with olive oil, then sprinkle the tops with salt.
- Transfer to the oven and bake until golden brown and crisp.
Sautee the mushrooms:
- Heat butter and olive oil in a 12″ skillet over medium high until the butter melts.
- Add the sliced mushrooms, toss to coat in the fat, and saute until the mushrooms release their liquids, the pan is dry, and the mushrooms are golden brown with crisp edges. It’s important to cook the mushrooms completely! No one likes a rubbery mushroom, so saute until the mushrooms stop releasing any moisture.
- Add chopped rosemary and sliced garlic to the pan. Toss with the mushrooms and sautee 1 minute more.
- Add the white wine for additional flavor and to deglaze the delicious browned bits from the bottom of the skillet. Continue cooking until all of the wine is absorbed.
Compose the mushroom bruschetta:
- Spread a dollop of ricotta cheese over each crostini.
- Top with herby, garlicky sautéed mushrooms.
- Garnish with flaky sea salt if desired.
- These can be served warm, immediately after preparing, but they’ll also last for about an hour at room temperature.
More Cocktail Party Appetizers
- Cranberry Brie Crostini Bites
- White Bean Bruschetta
- 20+ Easy Cocktail Party Appetizers
- Pear and Pomegranate Endive Cups
- Butternut Squash Mini Tarts
DID YOU MAKE THIS MUSHROOM BRUSCHETTA?!? I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A RATING BELOW 👇
WHILE YOU’RE AT IT, LET’S BE FRIENDS – FOLLOW ME ON PINTEREST AND INSTAGRAM FOR THE LATEST AND GREATEST.
Mushroom BruschettaPrint Recipe Rate This Recipe Pin Recipe
- 1 baguette
- 4 tbsp olive oil, divided
- 2 tbsp butter
- 8 oz crimini mushrooms, sliced
- 8 oz shiitake mushrooms, sliced
- 2 cloves garlic, thinly sliced
- 1 tbsp chopped fresh rosemary
- ¼ c dry white wine
- 1/2 c ricotta cheese
- sea or kosher salt, to taste
- cracked black pepper, to taste
- 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). Sprinkle the tops with sea salt.
- 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 butter and remaining two tablespoons olive oil in a 12” skillet over medium high heat until the butter melts. Add mushrooms and toss to coat in the fat. Saute, stirring occasionally, until the mushrooms have released their liquids and the edges are browned and crispy, about 15 minutes.
- Add garlic and rosemary and sautee, stirring frequently, until fragrant, 2-3 minutes.
- Add white wine to deglaze the plan - cook, stirring frequently, until all liquid is absorbed.
- Assemble the bruschetta. Spread a teaspoon of ricotta cheese over the crostini, top with a tablespoon of sautéed mushrooms, then season with salt and pepper to taste. Serve immediately, or set out at room temperature for up to one hour.