Warm Mushroom & Cheese Bruschetta
Prep time
Cook time
Total time
Recipe type: Appetizers
Serves: serves 4 - 6
  • 1 punnet (200 g) white button mushroom – sliced thinly
  • 1 clove garlic – cut into half
  • 2 shallots – diced finely
  • 2 sprigs fresh thyme
  • 1 cup gruyere cheese – grated (or you could use cheddar or mozzarella too)
  • 2 tbsp dry white wine
  • Salt & black pepper
  • Olive oil
  • 1 loaf of baguette / ciabatta – cut diagonally into ½ inch slices
  1. In a large pan, add in 1 tbsp olive oil and shallots. Cook under medium heat until softened.
  2. Turn up heat and add in sliced mushroom, thyme and pinch of salt and black pepper.
  3. Cook for 30 secs and pour in the white wine.
  4. Sauté the ingredients for few mins until the mushroom are softened and cooked through.
  5. Coat the baguette lightly with olive oil and place them on a griddle pan or flat pan and toast until both sides are crispy and golden brown.
  6. Remove and immediately rub the garlic (cut side down) all over the baguette.
  7. Spoon the desired amount of mushroom mixture on top of each sliced baguette and sprinkle generously with cheese.
  8. Bake in a toaster oven or broiler until the cheese are all melted.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2015/10/14/warm-mushroom-and-cheese-bruschetta-2/