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Mushroom Bruschetta

Mushroom Bruschetta. Crisp crostini topped with mozzarella and garlic mushrooms. This mushroom bruschetta recipe is the perfect appetizer.
Cook Time15 mins
Total Time15 mins
Servings: 4
Author: Claire | Sprinkles and Sprouts
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  • 8 slices ciabatta
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove
  • 600 g mushrooms
  • 5 tbsp olive oil
  • 1/2 tsp chilli flakes
  • 2 tbsp white wine or lemon juice
  • 2 tbsp water
  • 2 tbsp coarsely chopped flat leaf parsley
  • Salt
  • Cracked black pepper
  • 1 ball of mozzarella


  • Pre-heat the oven to 200°C/180°C fan forced/Gas mark 6.
  • Lay the bread out on a lined baking sheet. Brush with extra virgin olive oil and bake for 10 minutes until crisp and lightly golden.
  • Peel and finely chop the garlic, then roughly chop the mushrooms.
  • Heat the oil in a frying pan, add the mushrooms and fry for 3-4 minutes.
  • Add the garlic, chilli flakes and the chopped parsley.
  • Splash in the white wine and water then cook gently until it has evaporated.
  • Remove from the heat and stir in the parsley. Season generously with salt and black pepper.
  • Roughly chop the mozzarella and mix with the mushrooms.
  • Spoon the mushroom mixture over the breads and serve.
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