With the move to my new blog’s home, I’ve been cleaning up posts, adding in printable recipe cards and fixing some of my photos. . I discovered that some of my recipes somehow didn’t make it in the transfer and this one was one of them. This mushroom bruschetta recipe is too simple and good not to re-post so here it is! I hope you enjoy!
I love bruschetta… I love a good mushroom appetizer… Voila! Give me some bread, a tomato, and some basil and I am set. Bruschetta is awesome because you can make a lot of it easily and, obviously it works well for appetizers or when you have a group of people coming over.
Bruschetta is also extremely versatile and you can literally put whatever you want on top! I posted this mushroom appetizer recipe back when my mushroom obsession was only beginning . . this recipe is so simple and easy to make. If you like mushrooms and garlic, this garlic mushroom bruschetta recipe is a must try! I hope you enjoy!
Recipe adapted from Donal Skehan. He’s so cute!
Simple Garlic Mushroom Bruschetta
- 2-3 tablespoon of olive oil split (depending on how much bread you are using)
- 1-2 garlic cloves roughly chopped
- 3-4 cups mushrooms thinly sliced (cremini mushrooms work well for this)
- 4-6 slices of a baguette any kind
- A generous pinch of sea salt and ground black pepper
- Freshly grated Parmigiano-Reggiano for garnish
- Fresh Parsley for garnish
- Heat a frying pan over a high heat and add 1 tablespoon of olive oil.
- Add the garlic and fry for 30 seconds, then add the sliced mushrooms.
- Saute the mushrooms until they are soft. Season with salt and pepper.
- While the mushrooms are cooking, in a separate frying pan or griddle pan, drizzle your bread with the remaining olive oil and toast, flipping and toasting on both sides, until golden.
- To assemble: Place a generous amount of the garlic mushrooms on each toast and season with sea salt and ground black pepper if needed. And garnish with the freshly grated Parmigiano-Reggiano and fresh parsley.