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!
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.
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.
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.
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.
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!
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 ~
Mushroom & Gruyere Bruschetta
Ingredients
- 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)
garnish
- fresh thyme leaves
Instructions
- 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.
Notes
VINTAGE VIEW ~ this mushroom bruschetta is from TVFGI archives, first published in 2013. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated the recipe, and taken new photos. Everybody should know how to make this easy bread!
24 Comments
Beth
April 30, 2020 at 3:18 pmQuick, easy and so flavorful – just how I like my appetizers!
Nikki Moranville
January 29, 2020 at 6:58 amOkey dokey! Another one for my Dinner Party on the Fly! Thank you!
Sue
January 29, 2020 at 8:22 amPerfect for a dinner party!
Liberty Stickney
February 24, 2018 at 6:01 pmOh my gosh, I made these for dinner tonight, they are so good!!! Thank you for all the great recipes!
Sue
February 24, 2018 at 6:09 pm🙂 You’re so welcome!
Beth
December 25, 2017 at 8:50 amMade 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!
Sue
December 25, 2017 at 10:30 amYou’re so welcome, and have a wonderful holiday Beth 🙂
Hill
December 21, 2017 at 7:26 amSo 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.
Susan Nauman
September 10, 2017 at 3:53 pmThank 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!
Sue
September 10, 2017 at 4:25 pmEnjoy Susan 🙂
Cris
January 12, 2017 at 2:25 amI 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!!!
Sue
January 12, 2017 at 8:18 amWhat 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!
Alexa
November 7, 2016 at 9:18 pmLove 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.
https://en.m.wikipedia.org/wiki/Agaricus_bisporus
Norma
June 29, 2016 at 5:54 pmMade this for girls night,& wine,,,hope all like it…
Judy Crawford
May 13, 2016 at 11:33 amAbout how much fresh thyme do you sauté with the mushrooms? I didn’t see a measurement, and I need one :).
Sue
May 13, 2016 at 12:07 pmI’d say about 2 Tbsp, give or take, Judy, I’ve just updated the recipe, thanks!
Judy Crawford
May 13, 2016 at 12:35 pmThank you!!
Lisa
May 12, 2016 at 5:28 pmDo 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?
Sue
May 12, 2016 at 5:59 pmAbsolutely, that would work great.
Dacia
June 24, 2015 at 12:06 pmI 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!
Sue
December 8, 2015 at 7:52 amSounds fantastic!
Victoria
February 17, 2015 at 7:21 pmTried 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!
Sue
February 17, 2015 at 8:24 pmSo happy you liked it! Aren’t dried mushrooms great?
Ali Burtt
July 26, 2013 at 3:26 amLooks 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!