Mushroom & Gruyere Bruschetta

Mushroom Gruyere Bruschetta with Thyme

Mushroom & Gruyere Bruschetta is the kind of quick and easy appetizer you can throw together on the spur of the moment. This toasted cheese bread with savory grilled mushrooms is a combination no one can resist!

Mushroom and Gruyere Bruschetta, sliced on a board

Light dinner or substantial appetizer, it’s up to you. 

More often than not, they’re one and the same to us. This one couldn’t be simpler, and I’ve got a bonus tip for cooking those mushrooms — you won’t believe the flavor you will get from them when you cook them this way.

a mushroom and cheese bruschetta on a baking sheet with fresh thyme

This mushroom bruschetta recipe is based on classic Mediterranean elements

  • a crusty loaf of ciabatta bread
  • mushrooms, wild or cultivate (I used cremini mushrooms, which are young portobellos, and small white buttons.)
  • nutty Gruyere 
  • fresh thyme
  • dry sherry
  • and a touch of garlic.

You can use any kind of mushrooms and any other type of cheese you love. There are lots of great cheeses that would be delicious here, but Gruyere and mushrooms have a special affinity for each other.

fresh mushrooms

How to dry sauté mushrooms for the best flavor!

Here’s my mushroom cooking trick— I like to dry saute the mushrooms, without any oil or butter. They hit the hot pan and immediately begin to release some of their moisture. They darken and their flavor intensifies.

They don’t get that spongy quality that mushrooms have when they absorb oil, so their texture is better, too. Just be sure to stir them often to keep them from sticking to the pan. As an added benefit you don’t get the extra calories. Save them for the cheese.

sautéing mushrooms in a skillet

Slice a loaf of ciabatta bread in half lengthwise. You can make one large piece or divide it into individual pieces. Grill the bread on a hot grill pan and then rub a fresh piece of garlic across the top. The rough bread will scrape off just enough garlic to infuse it with flavor.

grilling ciabatta bread for bruschetta

My secret weapon is a slosh of dry Sherry just as the mushrooms have finished browning.

It will immediately bubble up and the alcohol will evaporate leaving wonderful flavor. It’s delicious with the thyme and Gruyere!

sautéed mushrooms for mushroom and gruyere bruschetta

Bruschetta, crostini, and toasts are a favorite of ours here at tvfgi, and I’ve got some other tasty ideas for you to explore once you’ve polished off your mushroom and Gruyere bruschetta ~

Slices of mushroom bruschetta on a wooden board

mushroom and cheese bruschetta
3.45 from 127 votes

Mushroom & Gruyere Bruschetta

Mushroom & Gruyere Bruschetta is the kind of quick and easy appetizer you can throw together on the spur of the moment.  This toasted cheese bread with savory grilled mushrooms is a combination no one can resist!
Course Appetizer
Cuisine American
Yield 8 servings
Author Sue Moran


  • 1 lb loaf ciabatta bread
  • 1 clove garlic peeled and halved lengthwise
  • 1 lb assorted mushrooms, I used cremini and white button
  • 1 1/4 cup Gruyere cheese, grated
  • dry Sherry or Marsala
  • sea salt
  • fresh cracked black pepper
  • fresh thyme leaves, about 2 Tbsp, plus more for garnish
  • extra virgin olive oil for brushing (optional)


  • fresh thyme leaves


  • Cut the bread in half lengthwise, so you have a large cut surface. Cut each half in half again, so you have 4 flat pieces of bread. Preheat a grill pan over high heat until very hot. Grill the bread, cut side down, on the hot grill until it starts to get nice char marks. It helps to press down on the bread as it grills to make good contact with the pan. Rub the cut side of the garlic across the whole surface of the bread while it is still hot. Set aside.
  • Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems, and then slice them.
  • Heat a cast iron or saute pan on medium high, and add the mushrooms to the dry pan. Sauté the mushrooms, shaking the pan or tossing them as they start ti give up their moisture and brown. This will take about 5 minutes, and I do it in batches so I don't crowd the pan. If you crowd the pan the mushrooms will steam and not brown.
  • As each batch of mushrooms finishes browning, add a tablespoon of sherry and let it sizzle for just a few seconds to evaporate. Stir to deglaze the pan and get up any browned bits from the bottom of the pan. Season with a pinch of salt, and add the thyme leaves.
  • Optional step: brush the cut sides of the bread with good extra virgin olive oil before topping. This adds calories, but tastes so good.
  • Spoon the mushrooms and any juice onto the bread. Top with the cheese, some black pepper, and a little more fresh thyme. Broil until the cheese is melted. Watch closely, this will only take a couple of minutes. Don't set the oven rack too close to the flame.
  • Scatter with more fresh thyme and slice the bread into individual portions. Enjoy right away. If you want to reheat leftovers, cover them loosely in foil and heat in a 325F oven until warm.

Cook’s notes

Set aside a few cooked mushroom slices to garnish the bruschetta after it comes out of the broiler if you want it to look like it does in the photos.
Use any type of fresh mushrooms you like in this recipe, wild varieties are wonderful.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 30, 2020 at 3:18 pm

    5 stars
    Quick, easy and so flavorful – just how I like my appetizers!

  • Reply
    Nikki Moranville
    January 29, 2020 at 6:58 am

    Okey dokey! Another one for my Dinner Party on the Fly! Thank you!

    • Reply
      January 29, 2020 at 8:22 am

      Perfect for a dinner party!

  • Reply
    Liberty Stickney
    February 24, 2018 at 6:01 pm

    5 stars
    Oh my gosh, I made these for dinner tonight, they are so good!!! Thank you for all the great recipes!

    • Reply
      February 24, 2018 at 6:09 pm

      🙂 You’re so welcome!

  • Reply
    December 25, 2017 at 8:50 am

    5 stars
    Made this for Christmas Eve family gathering and my brother suggested a drizzle of Balsamic Vinaigrette…which just elevated the flavors and was amazing. The Vinaigrette was left on the side to drizzle just before eating since some don’t like the strong taste and it would probably make the bread soggy if put on too early. We love mushrooms and thyme, so this recipe will be a staple for our gatherings. Thank you!

    • Reply
      December 25, 2017 at 10:30 am

      You’re so welcome, and have a wonderful holiday Beth 🙂

  • Reply
    December 21, 2017 at 7:26 am

    So glad I found this. In my last Pinterest effort to find something for tonight…. I stumble on this. This is perfect for the wine party and easy to put together yet hearty enough in case someone needs a little extra.

  • Reply
    Susan Nauman
    September 10, 2017 at 3:53 pm

    Thank you for sharing this recipe! I am actually making it RIGHT NOW! My husband bought a bunch of mushrooms and I didn’t know what to do with them. Now I do!

    • Reply
      September 10, 2017 at 4:25 pm

      Enjoy Susan 🙂

  • Reply
    January 12, 2017 at 2:25 am

    5 stars
    I love the recipe, so much so that I started experimenting with it. One of my favorites has been using Marsala instead of sherry with sliced portobellos & Brie cheese. After putting it in to melt the cheese, I put diced plum tomatoes that I’ve already diced up taking out all the seeds etc. & I put it in the same pan that I used for cooking the mushrooms. I constantly stir them so they don’t burn, but they do soften up. Once they do, then I mix them with the mushrooms that I have set aside for garnish. So I do a couple of different ones when I have a bunch of people over so they all have options or they can have a little bit of everything. So far there’s been no complaints about any of them. Thanks to you!!!

    • Reply
      January 12, 2017 at 8:18 am

      What fun ~ I haven’t really played around with this one, Cris, now I want to. Your Brie and mushroom version would be great to serve with my Brie and mushroom soup!

  • Reply
    November 7, 2016 at 9:18 pm

    Love this recipe~ thanks! Thought I’d mention~ Crimini mushrooms are the same kind as button mushrooms just brown instead of white… Portabellos are mature brown button mushrooms.

  • Reply
    June 29, 2016 at 5:54 pm

    Made this for girls night,& wine,,,hope all like it…

  • Reply
    Judy Crawford
    May 13, 2016 at 11:33 am

    About how much fresh thyme do you sauté with the mushrooms? I didn’t see a measurement, and I need one :).

    • Reply
      May 13, 2016 at 12:07 pm

      I’d say about 2 Tbsp, give or take, Judy, I’ve just updated the recipe, thanks!

      • Reply
        Judy Crawford
        May 13, 2016 at 12:35 pm

        Thank you!!

  • Reply
    May 12, 2016 at 5:28 pm

    Do you think this is something that could be done up ahead of time, the mushrooms that is? Then assemble it and bake it right before?

    • Reply
      May 12, 2016 at 5:59 pm

      Absolutely, that would work great.

  • Reply
    June 24, 2015 at 12:06 pm

    5 stars
    I tried this and it was amazing! I replaced the Marsala with Paneras Fuji Apple vinaigrette dressing and used goat and mozzarella cheese instead. Also I used white bolillios bread. All this I found in my fridge to replace what I didn’t have and it turned out amazingly delicious!

    • Reply
      December 8, 2015 at 7:52 am

      Sounds fantastic!

  • Reply
    February 17, 2015 at 7:21 pm

    5 stars
    Tried this tonight and it was AMAZING – I used a package of mixed dried mushrooms – shiitake, oyster, etc – soaked in water before starting your steps and it was just excellent, definitely a keeper recipe! Thank you for sharing!

    • Reply
      February 17, 2015 at 8:24 pm

      So happy you liked it! Aren’t dried mushrooms great?

  • Reply
    Ali Burtt
    July 26, 2013 at 3:26 am

    Looks delicious! I’ll have to try that dry sauteing thing. I usually make mine in butter and olive oil and finish them off with red wine, but combining that with cheese would just be too soggy! Thanks for all the great recipes!

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