Roasted Garlic Mushroom Bruschetta
Prep time
Cook time
Total time
This Roasted Garlic Mushroom Bruschetta is so incredibly flavorful and appetizing. It makes the perfect rich and flavorful appetizer to serve at a party or family get-together. I used an assortment of my favorite mushrooms in this Roasted Garlic Mushroom Bruschetta but feel free to experiment with different mushroom in this bruschetta as you please!
Recipe type: Appetizer
Cuisine: French
Serves: 14 bruschetta
  • 1 baguette
  • drizzle olive oil
  • 4 - 6 cloves roasted garlic, lightly chopped
  • 1 raw clove garlic
  • 6 cups (600 grams) mushrooms assortment (oyster, cremini, shitake and black oyster), roughly chopped
  • 6 sprigs fresh thyme, hard stems removed
  • ⅛ cup balsamic vinegar
  • ½ tsp sea salt
  • pinch ground pepper
  • 1 tsp lemon juice
  • Fresh parsley
  1. To roast garlic, preheat oven to 425F/220C. Cut the head off of the garlic and drizzle with a bit of olive oil (if using). Roast in the oven for 30 - 35 minutes until soft, slightly brown on the outside and fragrant.
  2. Turn down oven to 400F/205C. Cut baguette into 1 inch/2½ cm slices. Brush with olive oil. Bake the baguette in the oven for 10 minutes, until slightly crispy and light golden brown. Cut the raw garlic clove in half and rub over the sliced, warm baquette.
  3. In a large pan, saute mushroom assortment, roasted garlic, thyme and balsamic vinegar until the mushrooms are reduced and the water of the mushroom is absorbed. Turn off heat and stir in lemon juice. Taste and season with additional salt and pepper to taste.
  4. Scoop a large spoonful of mushroom mixture on top of each baguette slice. Serve warm and garnish with fresh parsley.
1) Adjust garlic to taste.
2) You can play with the assortment of mushrooms you use in this recipe. The mushrooms listed are my favorite mushrooms to use.
3) For an oil-free version leave out the olive oil (I prefer it with).
4) For a gluten-free version, use gluten-free baguette.
Recipe by Ceara's Kitchen at