Mediterranean Cheesy Garlic Mushroom Bruschetta
Bruschetta is a classic Italian appetizer, and this Mediterranean-style version takes it up a notch with garlicky mushrooms and a melty blend of mozzarella and Parmesan. The earthy mushrooms pair beautifully with fresh parsley, while the toasted baguette rounds provide the perfect crunch. Serve this as a starter for a dinner party, a light lunch, or even as a savory snack with a glass of wine. It’s simple, quick, and full of flavor.
Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
1 baguette, sliced into ½-inch rounds
2 cups mixed mushrooms (cremini, shiitake, or button), chopped
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Salt & black pepper, to taste
Instructions
Prep the Bread: Preheat your oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with 1 tablespoon olive oil. Toast in the oven for about 5–7 minutes, until lightly golden.
Cook the Mushrooms: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped mushrooms and sauté for 5–6 minutes until tender and any liquid has evaporated. Stir in garlic, salt, and pepper. Cook for another minute, then remove from heat. Mix in the fresh parsley.
Assemble the Bruschetta: Spoon the mushroom mixture evenly over the toasted baguette slices. Sprinkle mozzarella and Parmesan on top.
Bake & Melt: Return the topped bruschetta to the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with extra parsley if desired and serve warm.
Tips & Variations
Mushroom Choice: Use a mix of mushrooms (cremini, shiitake, oyster, or portobello) for a deeper, more complex flavor.
Add Herbs: Fresh thyme or rosemary can be added along with parsley for an aromatic touch.
Make it Creamy: Stir a spoonful of cream cheese or ricotta into the mushroom mixture before topping the bread for extra richness.
Cheese Options: Swap mozzarella for provolone, fontina, or Gruyère if you want a sharper or nuttier flavor.
Extra Crunch: Sprinkle toasted pine nuts or walnuts over the cheese before baking.
Vegan Option: Replace mozzarella and Parmesan with your favorite dairy-free cheese and use plant-based butter or olive oil only.
Add Heat: A pinch of red pepper flakes or a drizzle of chili oil can give it a subtle kick.
Make Ahead: Toast the bread and cook the mushrooms ahead of time. Assemble with cheese and bake right before serving.
Q&A
Q: Can I make these ahead of time?
A: You can toast the bread and cook the mushrooms in advance. Just store the mushrooms in the fridge, then assemble and bake with cheese right before serving so the bruschetta stays crisp.
Q: What’s the best way to reheat leftovers?
A: Place the bruschetta on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes. Avoid the microwave since it makes the bread soggy.
Q: Can I serve this cold?
A: It’s best served warm with melted cheese, but you can prepare a version without cheese and serve the garlicky mushroom topping on toasted bread at room temperature.
Q: What can I serve this with?
A: Pair with a fresh salad, a Mediterranean soup, or serve as part of an appetizer spread with olives, hummus, and roasted vegetables.
Nutrition
(per serving, based on 12 servings)
Calories: ~135
Protein: 6g
Fat: 7g
Carbohydrates: 13g
Fiber: 1g
Sugar: 1g
Sodium: 210mg
(Values are approximate and will vary based on exact ingredients and portion size.)
Conclusion
This Mediterranean Cheesy Garlic Mushroom Bruschetta is everything you want in an appetizer: crisp bread, savory mushrooms, gooey cheese, and just enough garlic to make it irresistible. It’s quick to make, customizable, and always a crowd-pleaser. Serve it warm at gatherings, as a starter before dinner, or even as a light meal with a side salad. Simple, satisfying, and full of flavor.