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Home » Recipes

Garlic Mushroom Bruschetta

Published: Jul 20, 2022 · Modified: Apr 30, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

3 slices of garlic mushroom bruschetta on a grey side plate.
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When I think of garlic mushrooms, I think butter, garlic, parsley and mushrooms, so this is the basis of my garlic mushroom bruschetta recipe!  

Bruschetta is a delicious Italian starter and this warm garlic mushroom topping is full of flavour.   A great starter to enjoy any time when when entertaining family and friends.

The end result is delicious crusty bread topped with cooked mushrooms that have a lovely hum of garlic and parsley, that's also enhanced with some fresh chopped parley garnish.

Tips

  • I like chestnut mushrooms, but feel free to use different varieties if you like.
  • This garlic mushroom bruschetta recipe is easily adapted if you want to make less or more.

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How to make this Garlic Mushroom Bruschetta

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 500g chestnut mushrooms, sliced (see Tips)
  • 1 clove garlic, chopped
  • 1 tbsp flat leaf parsley, finely chopped, plus extra to garnish
  • salt and freshly ground black pepper
  • 8 thick slices (about 1cm each) crusty bread – sourdough, baguette or ciabatta
  • 1 clove garlic, cut in half
  • extra virgin olive oil, to drizzle

Instructions

  1. Heat the olive oil and butter in a large frying pan over a medium to high heat. Add the mushrooms and the chopped clove of garlic and cook for 4 minutes, until browned. Add the chopped parsley and season with salt and freshly ground black pepper, to taste.   Keep the mushrooms warm while you toast the bread.
  2. Heat a griddle pan on a high heat.  Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides.  Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
  3. Serve the warm garlic mushroom mixture on the toasted slices of bread, with garnish with extra chopped parsley.

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3 slices of garlic mushroom bruschetta on a grey side plate.

Garlic Mushroom Bruschetta

By: Deborah
Delicious crusty bread topped with mushrooms that have a lovely hum of garlic and parsley.
PREP: 15 minutes minutes
COOK: 10 minutes minutes
TOTAL: 25 minutes minutes
Course: Snack, Starter
Cuisine: Italian
Servings: 4 people
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Equipment

  • Frying pan
  • Griddle pan

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 500 g (1.1 lb) chestnut mushrooms sliced (see Notes)
  • 1 clove garlic chopped
  • 1 tbsp flat leaf parsley finely chopped, plus extra to garnish
  • salt and freshly ground black pepper
  • 8 thick slices (about 1cm each) crusty bread sourdough, baguette or ciabatta
  • 1 clove garlic cut in half
  • extra virgin olive oil to drizzle

Instructions

  • Heat the olive oil and butter in a large frying pan over a medium to high heat. Add the mushrooms and the chopped clove of garlic and cook for 4 minutes, until browned. Add the chopped parsley and season with salt and freshly ground black pepper, to taste.   Keep the mushrooms warm while you toast the bread.
  • Heat a griddle pan on a high heat.  Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides.  Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
  • Serve the warm garlic mushroom mixture on the toasted slices of bread, with garnish with extra chopped parsley.

Notes

  • I like chestnut mushrooms, but feel free to use different varieties if you like.
  • This garlic mushroom bruschetta recipe is easily adapted if you want to make less or more.

 

You might also like to try:
  • starters

Nutrition

Calories: 434kcal | Carbohydrates: 72g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 811mg | Potassium: 722mg | Fiber: 4g | Sugar: 8g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS bruschetta recipe, date night, garlic mushroom recipe, mushroom bruschetta recipe, special dinner, under 30 minutes, Valentine's meal
Tried this recipe?Please consider Leaving a Review!

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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