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Mushroom and tomato bruschetta recipe

Mushroom and tomato bruschetta recipe

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  • Dish type
  • Soup
  • Mushroom soup

Mushrooms and tomatoes get a kick with some red chilli and are then spooned over some nicely toasted bread. Welcome your guests with this inviting nibble and begin your party!

11 people made this

IngredientsServes: 4

  • 1 punnet cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried red chilli flakes
  • 1 clove garlic, halved
  • 1 loaf crusty Italian bread
  • 100g mushrooms, chopped
  • 1 pinch salt

MethodPrep:10min ›Cook:20min ›Extra time:1hr marinating › Ready in:1hr30min

  1. Halve the tomatoes and place them in a bowl with 1 tablespoon of oil, chilli flakes and half of the garlic, finely chopped. Add salt and place the mixture in the refrigerator for 1 hour.
  2. In a frying pan, heat 1 tablespoon of oil over medium heat, add mushrooms and cook them for 10 minutes. Let them cool down.
  3. Slice the bread and toast it in a toaster or under the grill. Halve the garlic and rub one half over the toasted slices of bread.
  4. Add the mushrooms to the tomatoes. Spoon the mixture over the bread. Serve.

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Recipe: Cherry Tomato & Mushroom Bruschetta

Warm, juicy cherry tomatoes are anchored by sliced mushrooms, which add meatiness and depth of flavor. Like most bruschetta, they may be a trifle messy to eat.

8 slices artisan bread such as Italian batard or French loaf, cut ½ inch thick

Kosher salt and freshly ground black pepper, to taste

3 to 4 tablespoons olive oil + more as needed

½ teaspoon grated or minced garlic

1 tablespoon Amontillado sherry

8 ounces small cremini mushrooms sliced ¼ to 3/8 inch thick

¼ to ½ teaspoon minced thyme

Kosher salt and freshly ground black pepper, to taste

1 pound cherry tomatoes, halved

1 to 2 teaspoons chopped parsley + more to garnish

For the bruschetta:Move the oven rack to the middle and preheat the oven to 375°. Place bread on a rimmed baking sheet and brush with olive oil, then lightly sprinkle with salt and pepper. Bake until bread is lightly crisp &mdash it will crisp further as it cools &mdash 8-10 minutes. When cool, rub each slice with garlic. Set aside. The bruschetta can be done a day ahead keep in a tightly closed container.

For the topping: Add 1 tablespoon oil to a medium non-reactive saute pan over medium heat. Add the onions and cook until translucent and lightly browned, about 3 minutes. Add the garlic and cook briefly until aromatic. Add the sherry to deglaze the pan, then add the mushrooms, thyme, salt and pepper and a little more oil if needed. Cook, stirring occasionally, until mushrooms have given off their liquid and start browning, 7-8 minutes. Move mushroom mixture to a bowl.

Return pan to the stove and add 2 tablespoons oil. Add the tomatoes. Cook just enough to warm the tomatoes through and until they start to soften, about 3 minutes, depending on the ripeness of the tomatoes. Add a splash of water to deglaze the pan. Season with salt and pepper.

Combine the tomatoes and the reduced juices with the mushrooms, parsley and a splash of extra virgin olive oil. You will have about 3 cups.

To serve: Place the bowl of topping (garnish with parsley and finish with Maldon salt, if using) and platter of bruschetta out for everyone to make their own. Alternatively, spoon topping onto the bruschetta, garnish with parsley and finsh with Maldon salt, if using.


Recipe: Cherry Tomato & Mushroom Bruschetta

Cherry tomatoes' skin-to-flesh ratio helps them hold their shape when baked into a galette or simmered into a bruschetta topping.

Cherry Tomato & Mushroom Bruschetta

8 slices artisan bread such as Italian batard or French loaf, cut ½-inch thick

Kosher salt and freshly ground black pepper, to taste

3 to 4 tablespoons olive oil plus more as needed

½ teaspoon grated or minced garlic

1 tablespoon Amontillado sherry

8 ounces small cremini mushrooms sliced ¼- to 3&frasl8-inch thick

¼ to ½ teaspoon minced thyme

Kosher salt and freshly ground black pepper, to taste

1 pound cherry tomatoes, halved

1 to 2 teaspoons chopped parsley plus more to garnish

For the bruschetta: Move the oven rack to the middle and preheat the oven to 375 degrees.

Place bread on a rimmed baking sheet and brush with olive oil, then lightly sprinkle with salt and pepper.

Bake until bread is lightly crisp - it will crisp further as it cools - 8-10 minutes.

When cool, rub each slice with garlic. Set aside. The bruschetta can be done a day ahead keep in a tightly closed container.

For the topping: Add 1 tablespoon oil to a medium nonreactive sauté pan over medium heat.

Add the onions and cook until translucent and lightly browned, about 3 minutes. Add the garlic and cook briefly until aromatic.

Add the sherry to deglaze the pan, then add the mushrooms, thyme, salt and pepper and a little more oil if needed.

Cook, stirring occasionally, until mushrooms have given off their liquid and start browning, 7-8 minutes. Move mushroom mixture to a bowl.

Return pan to the stove and add 2 tablespoons oil. Add the tomatoes.

Cook just enough to warm the tomatoes through and until they start to soften, about 3 minutes, depending on the ripeness of the tomatoes.

Add a splash of water to deglaze the pan. Season with salt and pepper.

Combine the tomatoes and the reduced juices with the mushrooms, parsley and a splash of extra-virgin olive oil. You will have about 3 cups.

To serve: Place the bowl of topping (garnish with parsley and finish with Maldon salt, if using) and platter of bruschetta out for everyone to make their own.

Alternatively, spoon topping onto the bruschetta, garnish with parsley and finish with Maldon salt, if using.


Mushroom Bruschetta

Mushroom Bruschetta is a super tasty and easy to make appetizer that&rsquos sure to please any mushroom lover!

The Marinated and Roasted Mushrooms are quick to throw together and roast up. Take a look at the recipe here. Any mushrooms will work for this recipe. In the photos here I used some cool Asian mushrooms, but simple white button mushrooms, baby bellas, Italian mushroom, or any combination will work great!

These mushrooms are packed with umami flavor. From the mushrooms themselves, to soy sauce, balsamic vinegar, onions, and garlic. All these wonderful flavors mingle together in a great appetizer.

I used simple store-bought bread crisps (these ones are Parmesan Crisps from Just off Melrose). You could even use cheese crisps (like these ones on Amazon) instead of bread for a fun gluten-free twist.

Looking for more great Mushroom Recipes? Hop over to my board on Pinterest!


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This was really delicious. We thought it was a bit like mini pizzas. My sun-dried tomato spread was runnier than Iɽ have preferred. Next time, I'll add half the water for the puree and add more as needed. The puree was really delicious and inspired me to add a bit of olive oil and oregano to make a pizza sauce.

Easy, great ingredients, but we just weren't blown away. (Ouch--poor phrasing.) Taking the advice of previous reviewers, I doubled the tomatoes and kept the mushrooms hot. To the second batch I even added more garlic & more vinegar. We liked it, but won't add it to our "great for company" recipes.

Yes, Chicago, you are alone. Why did you let the mushrooms get cold. Sheesh! Great recipe. Just follow directions on this one.

I know I'm alone in my negative comments on this recipe so far but I just didn't think it was anything special. My guests didn't seem to love it either. maybe because the mushrooms got cold. and I ended up throwing alot out. It didn't look very appetizing either in my opinion. I don't think I'll bother to make it again.

Delicious. I made this the day before I was to serve it, and just heated the mushrooms. Like one of the other reviewers, I used a half cup of tomatoes, instead of a quarter cup.

I used sun-dried tomatoes packed in oil, so I cut the water back by half in the recipe. Instead of using large pieces of bread, I sliced up an Italian loaf, brushed the pieces with olive oil and sprinkled them with basil before tossing them under the broiler for a few minutes per side. The overall flavor of this appetizer was great & a hit with our guests.

Very delicious- make the mushrooms and tomato ahead of time and reheat the mushrooms, delicious!

I don't like mushrooms or tomatoes (unusual for a vegetarian), but I made this for a party and everyone LOVED it. The meat-eaters found this a great substitute among the entirely vegetarian spread.

The bruschetta was absolutely delicious - everyone loved it!! The only problem was that the recipe proportions were totally off. One serving serves many more people than two - and requires more slices of bread. Just get a loaf and cover as many slices as you can. ENJOY!

When I made this recipe for my last party, it was gone in minutes. I would double the sun-dried tomato spread to the amount of mushrooms. This was incredible! I will make this again!

This was tasty, but how can you go wrong with sun-dried tomatoes? The tomato puree seemed runny but was fine once spread onto the bread. The portabella mushroom mixture was superb, but again, how can you go wrong? I enjoyed a few slices with black olive spread topped with the mushrooms. equally excellent. I almost wished this was my main course!


Ingredients of Mushroom Bruschetta

  • 4 slices baguette
  • 1 tablespoon virgin olive oil
  • 2 cloves minced garlic
  • 100 gm button mushroom
  • salt as required
  • grated black pepper as required
  • 1/4 teaspoon thyme
  • 5 drops balsamic vinegar

How to make Mushroom Bruschetta

Step 1

To prepare this bruschetta recipe, preheat an oven at 180 degree Celsius. Then, take the baguette and slice them diagonally.

Step 2

Next, place these baguette slices on the baking tray and put them in the pre-heated oven for about 10 minutes or so. Once the slices turn golden brown in colour, take them out from the oven and keep aside till required.

Step 3

Apply some olive oil on the microwaved bread slices. On the other hand, start heating the remaining olive oil in a pan on medium flame and when the oil is hot enough, add the minced garlic in it and saute for a few seconds till the raw smell goes away. Now, add the mushrooms in the pan and saute well.

Step 4

Keep stirring the pan for a few minutes. Then, add balsamic vinegar, thyme, salt and pepper powder as per taste to the pan. Keep cooking for another few seconds.

Step 5

Once the mixture in the pan appears to be cooked, switch off the flame. Then, carefully, apply the prepared mixture from the pan to the baguette slices with the help of a spoon. You can drizzle some olive oil to the Mushroom Bruschetta on the top, if you want.


THE PATH TO GREAT BRUSCHETTA

Bruschetta is simple to make, but there’s a few fundamentals that you can’t skimp on if you want a seriously tasty one. Get these right and you can’t go wrong!

Juicy, ripe tomatoes at room temperature, not fridge cold

Good quality extra virgin olive oil

A good, crusty bread that can hold up to the juicy topping. Sourdough and ciabatta are my picks. Skip the basic sandwich bread – it will literally disintegrate from the juices. Thin baguettes work ok if you toast well (because they have a smaller surface area). Great starter option!

**CHEFFY TIP** Rub the hot toast with garlic. This is a little trick that gives bruschetta an edge that makes it even better than just mixing garlic through the tomato mixture. It’s the reason why the bruschetta at your favourite bistro is so good – now you can replicate it yourself at home!


MUSHROOM BRUSCHETTA

• 8.00 (5-inch long X 1/2 inch) diagonally cut Italian bread slices
• 1.00 package (8 ounces) ready-to-brown sausage links, thawed
• 1.00 pound (about 5 cups) fresh white mushrooms, sliced
• 1.00 cup quartered cherry tomatoes
• 0.25 cup sliced green onions (scallions)
• 4.00 slices Provolone cheese (from a 6-ounce package), cut in 1/2-inch wide strips

On a broiler rack place bread slices broil 3 to 4 inches from heat until brown, about 1 minute per side place on a shallow pan set aside.

Cut sausage in 1/2-inch thick slices.
In a nonstick skillet over medium-high heat cook sausages until golden, stirring occasionally, 3 to 4 minutes.

Add mushrooms cook, stirring occasionally, until mushrooms are tender and most of the liquid evaporates, about 5 minutes.

Stir in cherry tomatoes and green onions cook and stir until hot, about 1 minute.

Divide mixture evenly over toasted bread top with cheese, trimming strips to fit.

Broil 3 to 4 inches from heat until cheese melts, about 1 minute. Serve with scrambled eggs, if desired.

Note: Mushroom mixture can be prepared up to 1 day ahead and reheated in a nonstick skillet.


Since bread is essential to bruschetta it is of utmost importance that it be of good quality. A country-style Italian loaf is preferred, as its texture will hold up to the heat. Sourdough bread is another good option.

The best methods for toasting bruschetta bread is to either use a broiler or a grill.

If broiling:

  • simply slice the bread
  • place it on a sheet pan
  • broil for 2 to 3 minutes per side
  • remove from the oven when the bread is golden brown

If grilling:

  • place the sliced bread on the grill
  • cook over medium-low heat for 3 to 4 minutes per side

The bread can also be cooked in a frying pan placed over medium-high heat.


Simple Garlic Mushroom Bruschetta

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!