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Bruschetta with sautéed mushrooms

A tasty autumn appetizer, easy to prepare with a rich aroma, bruschetta with mushrooms will bring an added flavor to an already memorable and delicious dish.

  • Prep: 15 minutes
  • Serves: 4 
  • Cook: 35 minutes
  • Difficulty level: easy


  • 8 slices of bread 
  • 200 g mixed mushrooms 
  • 100 g Cherry tomatoes 
  • half a chili pepper 
  • 1 garlic clove
  • extra virgin olive oil to taste
  • salt to taste


Start off your bruschetta by cleaning the mushrooms and tomatoes.

Chop mushrooms into thin slices and leave the tacks whole.

Heat 4 tablespoons of oil in a large non-stick pan, add the mushrooms and cook them over medium heat for a few minutes, turning them gently so as not to break them; season with salt and cook for about 5 minutes.

In the end, sprinkle with plenty of chopped parsley and keep everything aside.

Peel the tomatoes, chop them into quarters and place them in a bowl. Season with salt and oil and add some finely chopped fresh chili pepper, then let them rest. 

Cut the bread into thick slices about 1 cm, which you will toast on a wire rack (or in the oven), with a drizzle of oil.

The toasting must last no more than 2 minutes per side so that the slices take on color but do not become too dry.

Season each slice with some garlic.

Add the tomatoes to the warm mushrooms and mix well.

Pour a generous spoonful of tomatoes and mushrooms on each slice of bread. If desired, sprinkle with a drizzle of raw oil.

Tips for the perfect bruschetta

You can prepare the bruschetta dressing a few hours before making it and keep it in the refrigerator, closed in an airtight container.

Add some dried basil to your bruschetta for an added Italian classic taste.

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