Savoury, earthy, and bursting with flavour - this bruschetta ai funghi recipe transforms toasted bread into a rustic Italian delight, topped with garlicky sautéed mushrooms and a hint of fresh herbs.
This dish is perfect as an appetizer or a cozy snack!
Whether you’re hosting guests or treating yourself, this simple yet elegant dish captures the essence of Italian comfort food.
Yet, it’s dairy-free, vegan-friendly and easy to make. And if you enjoy this one, make sure to also try my mushroom crostini with vegan ricotta cheese.
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious bruschetta ai funghi.
- Bread: Choose your favourite style of baguette, ciabatta, sourdough, or gluten-free variety.
- Mushrooms: I’m using white mushrooms, but cremini, portobello mushrooms, button mushrooms, porcini, or other varieties also work well.
- Tomato: Choose a firm but ripe tomato that will hold up to the marinade.
- Soy sauce: For savouriness and added depth of flavour to the mushrooms.
- Basil: Fresh basil adds excellent flavour. You may substitute other herbs like flat-leaf parsley, thyme, cilantro, or mint if you prefer.
- Garlic: A fresh garlic clove works best, but garlic powder will work in a pinch.
- Balsamic/Lemon: For citrusy flavour, a touch of tang and added depth of flavour.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Sauté the mushrooms and garlic with the soy sauce over medium heat.
Add them to a bowl with the remaining ingredients and stir.
Taste the mixture for salt and black pepper and adjust to your taste.
Then scoop the vegetables onto your crusty bread and sprinkle extra basil or fresh parsley on top.
Variations
- Try other mushrooms: portobello, shitake mushrooms, cremini, etc.
- Use other herbs: parsley, rosemary, oregano, cilantro, mint, thyme, etc. (fresh is best)
Try my mushroom crostini with dairy-free ricotta for a fun twist.
Storage
Once the bread is topped, it’s best to serve the bruschetta ai funghi immediately to prevent the bread from getting soggy.
If you keep the topping separate from the bread, you may store the mixture in an airtight container in your fridge for 2-3 days.
Expert Tip
- Plan to enjoy your bruschetta ai funghi immediately, as they taste best when freshly made.
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 1 baguette sliced¼ inch thick
- 227 grams white or cremini mushrooms sliced
- 1 clove garlic minced
- 1 tablespoon soy sauce
- 1 roma tomato diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons fresh basil chopped
- salt + pepper to taste
Instructions
- Preheat the oven to 375℉/190℃ and grab a large baking sheet.
- While waiting for the oven to heat up, sauté the mushrooms, garlic, and soy sauce until reduced. Set aside.
- Slice the bread and arrange it in a single layer, and bake for 5-8 minutes, until nicely golden.
- While the bread is toasting, combine the sautéed mushrooms with all remaining ingredients (except the bread) in a mixing bowl. Taste for salt and pepper, and adjust if needed.
- Once toasted and golden, scoop the mixture onto your bread slices and serve.
Notes
- Plan to enjoy your bruschetta ai funghi immediately, as they taste best when freshly made.
Nutrition
- Yoast meta description filled out (best practice)
Lucy says
I love mushrooms. This is delicious
Rosa says
Thank you, glad you enjoyed it!