September 30, 2020 — last updated April 6, 2022
Sautéed Mushroom and Rosemary Bruschetta is a hearty and delicious appetizer that can be cooked ahead. An easy appetizer, light meal or serve when entertaining. With minimal cooking involved, this is a delicious use of any of your favorite fall mushrooms. Make the mushroom topping the day before, then assemble when you are ready to serve.
Bruschetta is one of the best foods to come out of Italy. The toppings on delicious crusty bread are really endless, from savory to sweet and even seafood like my popular .
Simply sautéed mushrooms get a delicious flavor boost from fresh rosemary, then taken to the next level being cooked in a good red wine. If you don’t want to use wine, substitute vegetable or beef stock.
Creamy ricotta cheese is mixed with fresh chives and this serves as the ‘glue’ for the mushrooms. Plus, the creaminess cuts through the rich meaty/earthy mushrooms.
Whenever I cook mushrooms, one of the best flavor booster is fresh herbs and mushrooms go so well with rosemary.
The best wine to use for Sautéed Mushroom and Rosemary Bruschetta I prefer red and I always say, any wine that you would drink. If it doesn’t taste good, the food wont taste good, it’s as simple as that.
Serving suggestion
This mushroom topping serves double duty. It is so good served over steak or a delicious topping for pizza.
More Mushroom Recipe Ideas:
- Vegetarian Mushroom Wellington with Gravy
- Mushroom Pâté
- Herb and Garlic Marinated Mushrooms
Yield: 6
Mushrooms are sautéed with rosemary and wine and serve on crusty bread.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Ingredients
- 8 slices of French baguette or Italian bread
- 2 tablespoons olive oil
- 3/4 cup (5 ounces/135 grams ricotta cheese, drain
- 1 teaspoon chives, finely chopped
- ½ teaspoon salt
- Small pinch ground black pepper
- 3 tablespoons olive oil
- 1 pound (454 grams) brown mushrooms
- ½ cup (50 grams) shallot, finely chopped
- 2 cloves garlic, finely chopped or grated
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 1/2 tablespoons fresh rosemary, chopped
- 1/4 cup (100 ml) red wine (substitute vegetable or beef broth)
Instructions
- Adjust oven rack to the top of the oven and preheat broiler.
- Place the bread slices onto a baking sheet, drizzle one side evenly with the 2 tablespoons olive oil and broil (or use oven grill) until golden brown. I only brown one side so the bread is not too crunchy. Keep your eye on them, remove and set aside. Alternately, place the oil drizzled bread slices in a large pan over medium heat and toast on each side.
- To a bowl, add the ricotta, chives, salt and pepper. Mix well and set aside.
- Add the mushrooms and cook until they start to brown, about 5 minutes. Stir in the shallot and cook for 7-10 more minutes or until all the liquid has evaporated. Add the garlic, salt, pepper and rosemary Stir. Cook for 2 minutes then add the wine and stir to mix. Cook until all the wine is absorbed.
- Top each bread slice with an even layer of ricotta and top with the mushrooms.
Nutrition Information
Yield
8Serving Size
1
Amount Per ServingCalories 358Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 5mgSodium 842mgCarbohydrates 50gFiber 2gSugar 4gProtein 12g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Appetizers Brunch Game Day Snacks Vegetables Vegetarian
posted by Janette on September 30, 2020
18 Comments / Leave a Comment »
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Becky — @ Reply
I adore mushrooms and wine for that matter! I can’t wait to try this recipe. Thanks!
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Delphine — @ Reply
Fantastic easy idea. I love mushrooms!
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Agness — @ Reply
That would be a perfect snack for a Sunday family meet-up!! And this wine, sooooooo good!! <3
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Heidy L McCallum — @ Reply
Oh my gosh, I can’t tell you enough how much I love Sautéed Mushrooms! THESE LOOK PERFECT on that crusty bread!
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Katerina — @ Reply
I love everything about this bruschetta!
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Divya — @ Reply
Love this bruschetta with mushrooms! Great appetizer for any party!
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Joanne — @ Reply
A delicious appetizer and wine pairing. I’m on my way to celebrate!
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Diane — @ Reply
Love this tasty appetizer! Its so handy to have recipes like these in my recipe box. YUMMING! Thanks so much!
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peter block — @ Reply
I love to sautee mushrooms. what a great way to present them.
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Shelley — @ Reply
This looks simply outstanding! Those perfectly cooked mushrooms, the flavorful pinot, the fresh rosemary! So wonderful!
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Abigail — @ Reply
What a tasty appetizer! Love this!
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Theresa — @ Reply
This is my kind of recipe! I love making bruschetta
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KC the Kitchen Chopper — @ Reply
These ‘shrooms look so luscious. I could dive right into the saute pan!
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Nicole Neverman — @ Reply
This is such a yummy idea for bruschetta topping! The mushrooms sound delightful 🙂
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Lori — @ Reply
Always on the lookout for a wonderful appetizer! Looks great!
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Linda — @ Reply
What a lovely party nibble!
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Rosemary — @ Reply
Oh this looks so good. Of course I think anything with Rosemary in it is great. Wonder why?
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Kelly — @ Reply
This looks amazing! I love how well the wine works in the food and to enjoy along with it!
18 Comments on “Sautéed Mushroom and Rosemary Bruschetta”
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