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Mushroom Bruschetta


A Mushroom Bruschetta is like the perfect appetiser. A crispy garlic bread with a creamy and cheesy mushroom filling, baked hot in the oven, it is sure to delight anyone who tries it out. It makes a great side dish with pasta and also works amazing by itself with a dash of your favourite hot sauce. This recipe is perfect to spice up your bougie dinner party menu or make as a comfort food for yourself.

 

Table of Content

  1. What is a Bruschetta?
  2. Quick and Easy Mushroom Bruschetta
  3. How to make Mushroom Bruschetta?
  4. Expert Tips
  5. Recipe Card  

 

What is Bruschetta?

​​The Bruschetta is said to originate in the 15th century. People used to taste their freshly pressed olive oil with slices of bread, which led to its evolution as a dish. The original bruschetta was just a slice of bread, grilled crisp, with garlic rubbed over it to infuse its flavour and topped with olive oil and salt. People started making variations in toppings, by adding diced tomatoes and cheese or tossing the toppings in some light dressing before serving them on the bread.

 

More Mushroom Recipes

  1. Mushroom and Jalapeno Toastadas
  2. Stuffed Mushrooms
  3. Chettinad Mushroom And Papad Canapés

 

Quick and Easy Mushroom Bruschetta

Bruschetta is one of the quickest Italian Snacks. Easily doable on a sheet pan, it's a great appetiser or a side dish for your pasta and can be made quickly for a small get together. The recipe for the mushroom filling on the bruschetta can also be stored in the fridge for over a week, and can be used in many other sandwiches or pastas.  

  

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    How to make Mushroom Bruschetta?

    1) Begin by thinly slicing all your mushrooms, finely chopping the onions and garlic and set them aside in separate bowls.

    Mushroom Bruschetta

    2) Heat a Meyer Non-Stick Chef's Pan over medium heat, add the oil and butter and melt it in the pan.
    Mushroom Bruschetta


    3) First add the chopped onions to the pan and sweat for a minute, then add the minced garlic. Cook both of them till it becomes soft and translucent.
    Mushroom Bruschetta

    4) In the onions add the sliced mushrooms and saute them on medium heat. season the mushrooms with some salt and pepper. Cook the mushrooms till they release their moisture and dry out.
    Mushroom Bruschetta

    5) To the dried out mushrooms add your milk and let it come to a boil. reduce the heat a little and cover them for 5-10 minutes or till the mixture is thick and fully reduced.
    Mushroom Bruschetta

    6) Once reduced, add grated mozzarella cheese to the mixture and mix till it's smooth. Check the mixture for salt and pepper and add the dried herbs and chilli flakes to it. Mix everything and set it aside in a bowl to cool.
    Mushroom Bruschetta

    7) Preheat the oven to 200 degree celsius. Slice the loaf of bread into half inch thick slices and lay them out on the Meyer Baking Tray.
    Mushroom Bruschetta

    8) Put a heaped spoonful of the cooled down mushroom filling on each slice and spread it out. Apply a thin layer of finely grated mozzarella cheese on top of the filling and bake it into a preheated oven for 10-12 minutes.
    Mushroom Bruschetta

    9) Take it out of the oven once the time is up, or once the cheese has melted and the bread is crispy and crunchy. Serve hot with some more herbs to sprinkle and your favourite hot sauce to drizzle.
    Mushroom Bruschetta

     

    Expert Tips

    1) Do not add the garlic with the onions, as the onions cook faster than garlic.

    2) Watch the seasoning before adding the cheese as it can be oversalty after adding the cheese.

    3) If the mushrooms aren't completely moisture drained, they might taste chewy and rubbery.


    Recipe Card


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