Mushroom bruschetta

Mushroom bruschetta

45 min
Bruschetta is a staple in Italian cuisine, so why not try a delicious mushroom bruschetta with flavourful olives and parmesan cheese? They are incredibly easy to make, allowing you to quickly create an indelible starter for when friends and family are coming over. With its rich and savoury flavours, mushroom bruschetta is satisfying and perfect as a starter, a side, or a scrumptious snack.


  • Rinse and cut mushrooms into quarters.
  • Melt butter in a frying pan. Add mushrooms and cook until all the liquid has been absorbed – season with salt and pepper.
  • Slice olives and mix with the mushrooms. Add creme fraiche, parmesan, and parsley.
  • Heat oil and butter in a frying pan. Add bread slices and fry for about 2 minutes on each side.
  • Arrange the mushrooms on the bread and serve.

Feel free to use leftover bread to make your bruschetta with mushrooms. Day-old bread toasts well and soaks up butter to turn golden brown and present a pleasant texture.


Look for mushrooms that are fresh to get the best flavour and texture. If they are firm, plump, and free from blemishes, they are the right ones for your bruschetta with mushrooms.


Fresh mushrooms
300 g
1 tbsp
½ tsp
Black pepper
1 tsp
Green olives with pimento
Creme fraiche
50 g
Parmesan cheese, freshly grated
100 g
Fresh parsley leaves, chopped
50 g
4 slices
Olive oil
2 tbsp
1 tbsp

Enjoy a scrumptious mushroom bruschetta with cheese

It only takes a few simple steps to make mushroom bruschetta with cheese. The easy dish embodies the very definition of great taste-and-texture combinations. Combine the soft, earthy richness from the mushrooms with creamy melted cheese and mix it with tangy and fresh notes from creme fraiche and parsley. With the toasted bread as the crispy base, indulge in a culinary experience that takes you from Italy to flavour town. Creamy, crunchy, tender, and chewy – this is the full experience.

Toasted bread as a crunchy base

Close to nothing is more mouth-watering than golden-brown toasted bread, which is why it plays such an important part as the crunchy base of your mushroom bruschetta. The combination of an inviting golden exterior with a warm, pillowy interior makes for a great flavour experience. With a layer of tender and creamy mushrooms mixed with olives, cheese, and creme fraiche, every bite is bound to make you beg for one more. Never underestimate the power of toasted bread.

Another good thing about bruschetta is that it is the perfect way to use leftover bread. You can use about any type, and as soon as you fry it in butter and adorn it with, for example, delicious mushrooms with parmesan, there will be no signs of stale bread – only wonderful textures and rich flavours.

Perhaps you also want to try our bruschetta with bean purée and grilled vegetables. For more mushroom goodness, go for our delicious mushroom toast. 

Topped with fried mushrooms and olives

Cooked to golden-brown perfection, fried mushrooms are a great choice when you want to inject your meal with meaty richness. The powerful savoury flavour pairs perfectly with the briny, tangy notes that tend to come with olives. In combination, the two provide the base for a mild Mediterranean touch elevated by the delectable parmesan and creamy, tangy creme fraiche.

Creme fraiche and parsley for a creamy and fresh touch

Without a fresh touch from the creme fraiche and parsley, the mushrooms would be overpoweringly rich and savoury. As with all dishes, this one is also about balance, and that is exactly why this combination is key. The creme fraiche imbues the mushrooms with its velvety-smooth texture and subtle tanginess, enveloping the palate with all the delicious flavours of the mushroom bruschetta. The parsley ensures that each bite has a vibrant pop of colour and a refreshing herbal aroma. The result is a symphony of textures and flavours.

Experiment with different types of mushrooms

The beauty of this mushroom bruschetta recipe lies in its versatility, allowing for endless experimentation with, for example, different types of mushrooms. Go for the robust earthiness of portobello mushrooms. Their dense flesh holds up well to cooking, which makes for a chewier result. Portobellos also have a very mild smoky flavour that enhances the overall complexity.

Choose chanterelle mushrooms if you want a delicate flavour and a golden colour. When cooked, they keep their firm texture, making sure there is a little bite to contrast with the creaminess of the creme fraiche.

To spice things up, you can also use a mix of different mushrooms. Try combining button mushrooms with other mushrooms of your choice. Button mushrooms have a mild flavour and tender texture, which means that they are easily paired with other mushrooms with stronger flavour or texture, such as shiitake, oyster, or chantarelle.