Wild Mushroom Bruschetta

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

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

Makes12 bruschetta, serves 8 to 12 as an appetizer

Cooking Methodgrilling


Total Timeunder 1 hour

OccasionCocktail Party, game day

Recipe Courseappetizer, hors d'oeuvre, tapas/small plates

Dietary Considerationvegetarian




Taste and Texturecrunchy, herby, savory, umami

Type of Dishcanape/crostini


  • 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)
  • 3 small new potatoes
  • 1 recipe Basic Duxelles 
  • 1½ teaspoons extra virgin olive oil, if needed
  • 3 teaspoons chopped chives
  • 1 recipe Roasted or Grilled Portobello Caps
  • 3 tablespoons chopped, mixed fresh herbs, such flat-leaf parsley, chives, or chervil


  1. For the Bruschetta

  2. Preheat a charcoal or gas grill to hot.

  3. 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.

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

  5. For the Warm Duxelles and Potato Topping:

  6. 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.

  7. For the Grilled Portobello Topping:

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



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