Whether it’s a holiday party, a Friday night with friends, or simply a treat-yo’self kind of evening, this savory, umami-packed mushroom bruschetta appetizer recipe is checking all the boxes. Taking all the names. On repeat from here until…forever?

wooden serving plate with mushroom bruschetta next to wine

It’s like the best of both worlds: bruschetta meets a warm crostini. Plus melty Gruyere cheese, and savory, warm herbs that are like a hug, and hearty mushrooms… ok, there’s a lot to love here.

All of that, AND it’s an elegant appetizer that’s easy to make and ready in just around 15 minutes?!? Dreams do come true, my friends. So let’s get to it because this recipe is going to change fall and winter menus like it’s nobody’s business.


Ingredient Spotlight

Mushroom bruschetta comes together with just a handful of simple ingredients. Please be sure to see the full recipe card below for measurements and instructions.

  • Baguette – or rather, you’ll need a baguette and olive oil to make the base of bruschetta: homemade crostini.
  • Crimini Mushrooms – also known as baby Bella mushrooms. They have a robust flavor, and because they’re a more mature version of white button mushrooms, their flavor is more developed.
  • Shallot and Garlic – the savory aromatic components that bring a lot of flavor to the mushrooms!
  • Fresh Thyme – nothing says fall more than fresh thyme paired with mushrooms, am I right? If you have it on hand, a little rosemary is also delicious in this mixture!
  • Gruyere Cheese – a slightly sweet cheese yet salty cheese that’s creamy and nutty. The older it gets, the more earthy and flavorful it becomes. It’s mild enough to let the mushroom mixture shine through, yet holds its own for a kick of flavor.

Please note that Gruyere cheese is not usually vegetarian and is made with animal rennet. If you are a strict vegetarian, you can look for a version made with microbial enzymes, or a vegetarian version of fontina cheese for a similar creamy nuttiness. Or, a vegetarian version of Emmantal cheese.

How to Make Mushroom Bruschetta

The first thing you’ll need to do is prepare yourself to let the scent of butter, garlic, and thyme waft through your kitchen. It’s about to get real good.

Prepare the Crostini

Slice the baguette on the bias (diagonal) for more surface area, otherwise straight across works, too. Drizzle them with a little olive oil, or brush it on if you prefer. Then, bake until golden and toasty. Find more tips and details in my post how to make crostini.

Drizzle of olive oil on sliced baguette.

Saute the Mushroom Mixture

While the crostini are baking, start preparing the mushroom bruschetta mixture.

  1. Sautee the chopped mushrooms in a dry pan. Yes, all alone. No butter, not yet. You want them to release all of the excess water they have before you add the rest of the ingredients. More intense mushroom flavor and no icky excess water is a win! Just be sure your pan isn’t too hot, or the mushrooms will burn.
  2. Add in the butter. Lots of it. This appetizer is rich, buttery, and savory and we are not skimping on it.
  3. Saute the shallot and garlic. Some red pepper flakes. Some more thyme. And it comes together to create the perfect melody.

Add the Cheese & Top

The final step is to add the cheese on top of the crostini and broil for just a few minutes until it’s melted. This really takes it over the top in terms of gooey, melty, deliciousness.

Cheese melted onto crostini.
Melt the cheese onto the crostini using the broiler.
mushroom mixture on crostini.
Then, top it with the mushroom mixture.

Once the cheese is melted, remove the crostini from the pan and top with the sauteed mushroom mixture. Garnish with chopped fresh herbs – parsley is a great one for brightness. Or, a few microgreens are beautiful and fresh additions.

Other Easy Appetizers for Friendsgiving

If you’re looking for some more options for your easy Friendsgiving, look no further! Check out these recipes to add some seasonal variety to your table without too much work. Cheers to that!

overhead grabbing bruschetta with wine

But wait! Want to make it a crostini and bruschetta appetizer party? I’ve got you COVERED – because crostini is my favorite go-to appetizer.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

up close mushroom bruschetta
4.92 (24 ratings)

Get the Recipe Mushroom Bruschetta with Gruyere and Thyme

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 10 servings
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Mushroom Bruschetta is a super easy, warm, and comforting appetizer. Not only is it perfect for the holidays, but you'll enjoy the caramelized onions and gruyere cheese for any occasion! It's rich, savory, and comes together in about 15 minutes!

Ingredients

Equipment

Instructions
 

  • Crostini: Preheat the oven to 375°F. Lay baguette slices on a large baking sheet and drizzle with olive oil. Flip the slices over and drizze again lightly. Push them around on the baking sheet to spread the olive oil. Salt and pepper on one side. Bake for 5-7 minutes, flipping halfway through. Once crostini is toasted and golden, remove from oven. Turn on the broiler to 525°F. Top each crostini evenly with the shredded cheese, then place under the broiler on the middle rack for 3-5 minutes until the cheese is melted and golden (watch carefully so it doesn't burn!).
    1 baguette, ¼ cup olive oil, 6-8 ounces gruyere cheese
  • Meanwhile, in a large skillet, add the chopped mushrooms and cook over medium heat alone for 8-10 minutes until the liquid has evaporated (they will release a lot of water during this process). Stir the mushrooms occasionally; it's ok if some stick slightly, they will move easily as the water is released.
    1 ¼ pounds crimini/baby bella mushrooms
  • Once the excess water is evaporated, add in the butter and let it melt. Then, add the shallot and cook for about two minutes, beginning to add your salt in layers. Add the garlic, red pepper flakes, black pepper, and again salt in layers, then cook for an additional 4-5 minutes, stirring as needed. Stir in the thyme, cooking for another 1-2 minutes until fragrant. Remember to taste test! Remove from heat and set aside.
    6 Tablespoons unsalted butter, 1 cup shallot, 6-8 garlic cloves, Dash red pepper flakes, Salt and pepper, 1 ½ Tablespoon fresh thyme
  • Once the cheese is melted on the crostini, top each piece with the mushroom mixture. Garnish with microgreens, extra thyme, or fresh chopped parsley as desired. 

Notes

  • Store mushroom mixture and crostini separately if needed. Reheat the crostini in the oven at 350° for approximately 8-10 minutes until crisp and warm. Heat the mushroom mixture in the microwave or on the stop and top crostini as recommended.
  • This recipe makes approximately 20 bruschetta pieces.
  • *Look for cheese specifically labeled vegetarian, if needed.
Serving: 2bruschetta, Calories: 233kcal, Carbohydrates: 20g, Protein: 10g, Fat: 13g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 218mg, Potassium: 323mg, Fiber: 2g, Sugar: 3g, Vitamin A: 478IU, Vitamin C: 7mg, Calcium: 216mg, Iron: 2mg
Course: Appetizer
Author: Becca Mills
Cuisine: American
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

This post was originally sponsored by Decoy Wine in November 2019.