Bruschetta with mushrooms and cheese


  • Cheese: Grana Padano shavings or Parmigiano Reggiano (hard cheese of your choice)
  • 4 slices of Tuscany type bread, with less salt
  • 3 garlic cloves
  • 500 g  mushrooms
  • 1 small red bell pepper
  • 3 tbsp extra virgin olive oil
  • 2 tsp flour
  • pinch of salt and ground black pepper
  • about 150 ml cream


  1. Preheat oven to 200°C. On a baking sheet, toast the bread until it becomes crispy, about 10 minutes.
  2. Cut one garlic clove in half and rub the toast with the garlic.
  3. Sprinkle 50 g of cheese shavings evenly over the toast; set aside.
  4. Cut the mushrooms in thin slices. Dice the bell pepper just over 1 cm pieces.
  5. Cut remaining garlic cloves into thin slivers.
  6. Heat the olive oil in a pan; add the mushrooms and cook, stirring occasionally, until they soften and give off liquid, about 5 minutes. Add in the bell pepper and garlic slivers; cook until vegetables are tender, about 5 minutes longer.
  7. Reduce the heat to medium-low. Stir in the flour, salt, and pepper; cook, stirring, until incorporated, about 2 minutes; add the cream and bring to a simmer
  8. To serve, divide the hot mushroom mixture evenly over each bruschetta and top with the remaining cheese shavings.

Bon Appétit!


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