This bruschetta with mozzarella and mushrooms is the ultimate Italian antipasto for those themed dinner or busy nights. A crunchy bread is topped with melty, gooey mozzarella cheese and delicious creamy mushrooms.
Serve it as an appetizer for a fancy Italian dinner or as quick and hassle-free dinner with a glass of Prosecco.
What Is Bruschetta?
Bruschetta is an italian appetizer made with sliced toasted bread and a variety of toppings. It can be made in many ways, from simple to elaborated, but it starts always with toasted bread -sometimes rubbed with garlic-, olive oil and from there, the sky is the limit.
What type of bread to use
Bruschetta with mozzarella can be made with many types of bread, but, as the Italian chefs suggest, is better to use an artisan-like bread so the rustic crumb can hold well the toppings and won’t get as mushy as the soft, white breads does. I like to use my easy no-knead bread recipe.
Baguette is often suggested in many recipes for bruschetta, but is too small in my opinion. In Italy, using baguette will result in a crostini, rather than bruschetta. But of course, is also up to you and if you already have that bread at home just go with it, but don’t forget to give a try with other type of bread as suggested.
What type of mozzarella is best
There are many types of mozzarella cheese in the market, specially in Italy. And we want to make sure you’re going to use the right type for making this bruschetta with mozzarella and creamy mushrooms.
So, for instance, avoid the type that comes in a bag or container with water/whey. That mozzarella is just too wet to use it and will more likely ruin your bread. So, use the “string” type or the one that is sold already shredded in bags. In Italy you can find it as mozzarella filante or formaggio filante and is widely used for pizza.
Bruschetta with mozzarella recipe (step by step)
Make the creamy mushrooms
- Heat 2 tablespoons of olive oil and the butter on a non-stick pan. Add the mushrooms and sauté for 1 minute.
- Season with salt, pepper and nutmeg. Cook stirring constantly for 2 more minutes to allow the mushrooms to release their juices.
- Once the liquids have evaporated and mushrooms have cooked through, add the cream and parsley. Give it a good mix, let it cook for one more minute and adjust of salt and pepper. Set aside.
Make the mozzarella mixture: Grate the mozzarella and place it in a bowl, add Parmigiano cheese and mix well. Set aside.
Make the bruschetta with mozzarella
- Preheat the oven broiler.
- Cut the bread into slices about half and inch (1,30cm) thick. Place the bread slices on a baking tray and brush it with a little bit of oil on both sides.
- Toast the bread lightly under the broiler turning them once to allow both sides to brown (about 3 minutes).
- Top the bread slices with the mozzarella mixture and place the tray again into the oven. Bake until the cheese has melted and starts to bubble.
- Top each bruschetta with the mushrooms mixture and sprinkle with parsley. Serve immediately.
Recipe Notes
- If you’re using fresh mozzarella, the kind that comes in a bag or container with liquid, you should place it on a colander for at least 2 hours after you grate it and before you add parmigiano.
- Make the mushrooms mixture ahead of time and keep it in a container in the fridge for up to 3 days. Before topping the bread with it, heat it a little bit in the microwave adding a splash of milk.
- If you don’t like the taste of nutmeg, replace it with any herb or spice you prefer. Some that works wonderful in this recipe are: Rosemary, thyme and sage.
Watch The Video
More Italian Appetizers
Bruschetta With Mozzarella And Creamy Mushrooms
Ingredients
- 6 slices loaf rustic bread
- 4 cups fresh mushrooms (tiny sliced)
- ½ cup heavy cream
- 1 cup mozzarella cheese (grated)
- 3 Tbsp parmigiano cheese (grated)
- 2 Tbsp extra virgin olive oil (or any oil you prefer)
- 2 Tbsp butter
- ½ tsp ground nutmeg
- white pepper (or black)
- salt
Instructions
Make the creamy mushrooms
- Heat 2 tablespoons of olive oil and the butter on a pan. Add the mushrooms and sauté for 1 minute.
- Season with salt, pepper and nutmeg. Cook stirring constantly for 2 more minutes to allow the mushrooms to release their juices.
- Once the liquids have evaporated and mushrooms have cooked through, add the cream. Give it a good mix and adjust of salt and pepper. Set aside.
Make bruschetta
- Preheat the oven broiler.
- Mix parmigiano and mozzarella in a bowl.
- Place the bread slices on a baking tray and brush with a little bit of oil on both sides.
- Toast the bread lightly under the broiler turning them once to allow both sides to brown lightly (about 3 minutes).
- Top the bread with cheese and place the tray again into the oven. Bake until the cheese has melted and starts to bubble.
- Top each bruschetta with the mushrooms mixture and sprinkle with parsley. Serve immediately.
Notes
- If you’re using fresh mozzarella, the kind that comes in a bag or container with liquid, you should place it on a colander for at least 2 hours after you grate it and before you add parmigiano.
- Make the mushrooms mixture ahead of time and keep it in a container in the fridge for up to 3 days. Before topping the bread with it, heat it a little bit in the microwave adding a splash of milk.
- If you don’t like the taste of nutmeg, replace it with any herb or spice you prefer. Some that works wonderful in this recipe are: Rosemary, thyme and sage.
Nutrition Information
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This Bruschetta recipe is so helpful! Thank you for adding tips, I messed up my bruschetta last time. Used the wrong mozzarella and it ruined my bread. I did this last night and it turned out perfect! The mushrooms complete the dish xx