I love bruschetta. Good quality produce on a slice of  toasted or grilled bread, is as simple as it is satisfying. Today’s recipe is mushroom bruschetta. A mix of varieties of mushrooms, simply sautéed in butter with just a little watercress for flavor and garnish. 

Mushroom Bruschetta by Diverse Dinners


Isn’t this just a beautiful example of a basic snack or appetizer? Put together in a way to tantalize even the most discerning of tastebuds.

I used a medley of mushrooms for this recipe: shiitake, chanterelle, portabella and oyster. It’s the only way if you’re going to make mushroom bruschetta. Your palate will traverse the woods, and enjoy it! 

Many recipes suggest you add parsley as a garnish to bruschetta, and you can if you are not familiar with watercress or don’t like the taste. I went for watercress, because it has a very mild peppery taste and it adds a little umph. I like a little umph!

Instead of adding flavors to the top of the bruschetta which is so often done, I roasted garlic and rubbed each slice of toasted bread with its soft pungent gooeyness.

Roasted garlic is a great addition to mushroom bruschetta. It doesn’t overpower the mushrooms, instead it provides a platform and deepens the woodsy flavors. It’s a tremendous combination.

Mushroom bruschetta is something you can make in no time, and it will always please whoever is lucky to get their chops around it, so long as they are not fungi averse. So do yourself, and your friends and family a favor, and whip a portion up pronto!



Mushroom Bruschetta by Diverse Dinners


Yields 8

Mushroom Bruschetta

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 head garlic
  • Drizzle olive oil
  • 8 slices Italian semolina bread
  • 2 1/2 tbsp unsalted butter
  • 1 lb mushrooms
  • Salt & pepper to taste
  • 2 tbsp watercress (chopped)
  • Equipment & Utensils
  • Baking tray
  • Skillet
  • Grill/Oven/Broiler/Toaster for bread
  • Serving plate or platter


  1. Removed outer paper layers of garlic, leaving the clove skins in tact.
  2. Cut the top off the bulb of garlic, just deep enough to show the tops of each clove.
  3. Place on baking tray and drizzle with olive oil.
  4. Wrap in aluminum foil and place in preheated oven at 400.
  5. Cook until cloves are soft to the touch (approx. 25-30 mins.)
  6. Remove from oven and allow to cool.
  7. Toast or grill bread as preferred and place on serving plate/platter.
  8. Wash mushrooms and cut larger chanterelles, if any, in half lengthways and allow to drain.
  9. Melt butter on medium heat in skillet then add mushrooms.
  10. Sauté mushrooms until butter and moisture disappears.
  11. Season with salt and pepper to taste and set aside.
  12. Once garlic is cool to touch, pull away cloves as needed, squeeze our roasted garlic and rub onto each slice of bread.
  13. Top slices of bread with mushrooms, sprinkle with watercress and serve immediately.


I used a medley of mushrooms for this recipe: shiitake, chanterelle, portabella and oyster.