Vegan Mushroom Bruschetta Recipe

Published on March 12th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Vegan Mushroom Bruschetta in a wooden board

In the mood for a vegan light meal, satisfying snack, or fantastic appetizer? Look no further. You have found Vegan Mushroom Bruschetta

The meatiness of mushrooms, savory herbs, caramelized onions, garlic, arugula, and crunchy toasted bread will leave you wanting more after the plate is gone. If you're blessed enough to be located in an area where the mushroom season is flourishing, get to the local farmers market & pick out your blend of mushrooms.

Luckily mushrooms are a year-long vegetable, available everywhere, anytime. This recipe will use a blend of easy-to-find mushrooms, including button mushrooms and baby Portobello mushrooms, otherwise known as cremini mushrooms. Any time of the day, mushroom bruschetta will be astonishing. 

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
8 mins
Cook Time
6 mins
Total Time
14 mins
2 persons


  • 1 small loaf of Ciabatta Bread. If not available, a French Baguette will do the trick. 

  • 1 x 8 ounces package Button Mushrooms

  • 1 x 8 ounces package Baby Portobello Mushrooms 

  • 1 medium Yellow Onion, peeled & small diced  

  • 1 spring fresh Rosemary, chopped

  • 1 spring fresh Thyme, chopped 

  • 3 cloves Garlic, minced

  • 1/4 cup Extra Virgin Olive Oil

  • 1/2 cup Arugula 

  • 2 pinches Maldon Sea Salt

  • 1/8 teaspoon fresh cracked Black Pepper


Pre-heat oven to 375 °F.

Using a colander, rinse & clean the mushrooms, discarding the steam or use this for vegetable stock

Set up a chopping board and thinly slice the mushrooms, set aside

Set up a medium-sized non-stick pan onto the stovetop, turning it to high heat. 

Add one tablespoon of the olive oil & add in the mushrooms. Cook on high heat, often stirring with a spatula until the moisture is evaporated. Once the moisture is removed, set the mushrooms aside on a plate lined with a paper towel to help absorb any further liquid. This will keep your bread from getting soggy. 

Wipe out the pan & place it back on the stovetop at medium heat. Add one tablespoon of olive oil, allowing the oil to heat up

Add the diced onions & sauté for 2 minutes until the onions are golden brown.  

Cut the ciabatta into 10 slices using a bread knife, discarding the end pieces.  

Line a baking sheet with parchment paper & place the ciabatta onto the tray. Brush each side with olive oil using a pastry brush. 

Bake in the oven for 6-8 minutes until the bread is golden and toasted.  

Add minced garlic & herbs to the pan & add the mushrooms back in, sauté for 1 minute, season with cracked pepper & half the Maldon salt. 

Time for everything to come together. Place the mushroom mixture onto the toasted ciabatta, remove from the tray onto a large plate. 

Top each bruschetta with some arugula & maldon sea salt. Bon Appetito!

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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