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–+ servings
Mushroom bruschetta on a cutting board

Mushroom Bruschetta With Balsamic & Thyme

Keri Bevan
This mushroom bruschetta recipe is a twist on this classic appetizer. Balsamic glazed chestnut mushrooms seasoned with earthy time top garlicky sourdough toasts. It's the perfect combination of flavor and textures. Elegant enough to serve as an appetizer on you next holiday menu, but simple enough to make for a quick rustic lunch.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine Italian
Servings 4 servings
Calories 273 kcal

Ingredients
 
 

  • 4 slices of crusty sourdough bread day old works well
  • 1 pound chestnut mushrooms sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic 2minced, 1 smashed under the palm of your hand
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C). Place the bread slices on a baking sheet and toast them in the oven until they are crispy and lightly golden. Remove from the oven and set aside.
  • Wipe the chestnut mushrooms clean and slice them. Do not wash them with water.
  • Heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté for about 5 minutes until they start to soften.
  • Add the minced garlic to the skillet and sauté for another minute until fragrant. Be careful not to burn the garlic.
  • Pour in the balsamic vinegar and stir to coat the mushrooms evenly. Cook for an additional 2-3 minutes until the vinegar has reduced slightly and the mushrooms are cooked through.
  • Remove the skillet from the heat and stir in the fresh thyme leaves. Season with salt and pepper to taste.
  • Take each toasted bread and rub the additional garlic clover all over it. Top with a generous spoonful of the mushroom mixture. Press down gently to make sure the mushrooms are spread evenly.

Notes

Storage Instructions:
To store mushroom bruschetta, place any leftover prepared mushroom topping in an airtight container and refrigerate for up to 2 days. Keep the toasted bread slices separately in a sealed bag or container at room temperature. When ready to enjoy, assemble the bruschetta by spreading the mushroom mixture on the bread just before serving to maintain optimal texture and freshness.

Nutrition

Calories: 273kcalCarbohydrates: 41gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 395mgPotassium: 612mgFiber: 2gSugar: 6gVitamin A: 83IUVitamin C: 4mgCalcium: 67mgIron: 3mg
Keyword mushroom bruschetta
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