← Back to Search Results
grilling Italian
 Wild Mushroom Bruschetta

Photo by: Joseph De Leo
Comments: 0


Bruschetta (bruschetta is Italian for a little burnt thing) is a crusty slab of grilled or toasted country bread, piled high with robustly flavored toppings. The toasts provide a terrific base for exploring the flavors and textures of new mushroom varieties. Sauté just an ounce or two of a kind you may not know yet—such as the mild yet enticing yellow oyster. Spoon it onto the toast and let the mushroom juices soak in.

Yield: Makes 12 bruschetta, serves 8 to 12 as an appetizer


The bruschetta:

  • 12 slices rustic, crusty white, sourdough, or whole wheat bread, with crust, each ½ inch thick and about 6 × 4 inches across
  • 6 tablespoons extra virgin olive oil
  • Kosher or sea salt
  • Freshly ground black pepper
  • Topping of your choice (recipes follow)

Warm duxelles and potato topping:

  • 3 small new potatoes
  • 1 recipe Basic Duxelles 
  • 1½ teaspoons extra virgin olive oil, if needed
  • 3 teaspoons chopped chives

Grilled portobello topping:

  • 3 tablespoons chopped, mixed fresh herbs, such flat-leaf parsley, chives, or chervil



For the Bruschetta

1. Preheat a charcoal or gas grill to hot.

2. Brush both sides of the bread with olive oil and sprinkle with salt and pepper. Grill them on the cooler part of the grill until golden brown in the center and slightly burnt around the edges. They may not color evenly, but that is fine.

3. Place the bruschetta on serving plates. Divide the topping evenly among them.

For the Warm Duxelles and Potato Topping:

Boil the potatoes in water to cover until tender but not mushy, about 20 minutes. Peel and finely dice while still warm. Place in a small bowl and gently toss with the duxelles, olive oil (if needed to moisten), and the chives. Spoon onto the bruschetta and serve.

For the Grilled Portobello Topping:

Cut the portobello caps into ¼-inch dice. Mix with the herbs, spoon onto the bruschetta, and serve.


Others Bruschetta Ideas

1. White Bean Puree (without the truffle) with roasted cremini (steps 1 and 2) and white truffle oil.

2. Serrano ham, sliced Sicilian olives, and sautéed mousserons

3. Curried mayonnaise, diced lamb, oyster mushrooms, and cilantro

4. Raw button mushrooms and Roasted Shiitake Ketchup

© 2000 Amy Farges

Note from Cookstr's Editors

Nutritional information is based on 12 servings using the grilled portobello topping. Nutritional information includes 1/2 teaspoon of added salt, but does not include Roasted or Grilled Portobello Caps. For nutritional information on Roasted or Grilled Portobello Caps, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

337kcal (17%)
44mg (4%)
1mg (2%)
4mcg RAE (0%)
0mg (0%)
722mg (30%)
1g (7%)
9g (13%)
4mg (20%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
spice Spice
by Ana Sortun
raos-cookbook Rao's Cookbook
by Frank Pellegrino
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
big-fat-cookies Big Fat Cookies
by Elinor Klivans
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
flavor Flavor
by Rocco DiSpirito
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?