Mushroom Bruschetta with Gruyere

Mushroom Gruyere Bruschetta with Thyme

Mushroom bruschetta is a quick and easy appetizer ~ the savory mushroom toast with a hint of garlic and lots of melty Gruyere 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 my way.

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

ingredients for mushroom bruschetta

This 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 on a cutting board.

how to dry sauté mushrooms for the best flavor (it’s healthier, too!)

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 from added fat. (Save that for the cheese!)

sautéing mushrooms in a skillet.

how to make mushroom bruschetta

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 or skillet until it’s toasted 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.

making mushroom toast on ciabatta bread

my secret ingredient 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

more toasty bread snacks

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 Gruyere Bruschetta with Thyme
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3.49 from 131 votes

Mushroom Bruschetta with Gruyere

Mushroom Bruschetta is a quick and easy appetizer ~ the savory mushroom toast with a hint of garlic and lots of melty Gruyere is a combination no one can resist!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 8 servings
Calories 231kcal
Author Sue Moran

Ingredients

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

garnish

  • fresh thyme leaves

Instructions

  • Cut the bread in half lengthwise, so you have 2 large cut surfaces. 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 to 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. Note: 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.

Nutrition

Calories: 231kcal | Carbohydrates: 29g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 428mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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25 Comments

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  • Reply
    ROSALIND
    April 2, 2022 at 6:01 pm

    4 stars
    I made this for the first time yesterday, but I have had this recipe filed for quite a while. I found that the 1 1/4C of grated Gruyere was not enough. It needs more. I also added some garlic powder before topping with the cheese to add a punch more garlic flavor. Beware, if you use a cast-iron skillet to roast the mushrooms, you will have to reseason it. That did not make me a happy camper. I think a nonstick skillet is better suited.

  • Reply
    Beth
    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
      Sue
      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
      Sue
      February 24, 2018 at 6:09 pm

      🙂 You’re so welcome!

  • Reply
    Beth
    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
      Sue
      December 25, 2017 at 10:30 am

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

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