Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

If you love bruschetta, then this is going to be very enticing!

Forget plain old tomato and bread! This bruschetta has MUSHROOMS!

How delicious does that sound?

Closeup view of mushroom bruschetta
Made with all simple ingredients, this mushroom bruschetta is very easy to make.

This mushroom brushetta was a big hit when I made it a few months ago.  I always intended to make it again for the blog, but, time got away from me.

Let me tell you how easy it is to make this bruschetta.  It took only 20 minutes to put it together.  The harder part was cutting the veggies.  Ok, it wasn’t necessary harder, just somewhat tedious. I am my own worst enemy because I like cutting my mushrooms very thin.

Front view of a mushroom bruschetta
The capers and mushroom combo makes this bruschetta stand in a class of its own!

To top it, I decided to go with non-pareil capers which are the smaller sizes of capers.  They are 7mm in diameter and pack quite a punch.  The smaller the caper the stronger the taste.  In this Bruschetta, they added a delicious layer of flavor that gave me just the perfect bitter taste to offset the mushrooms and tomatoes.

If you are looking for a healthy vegan recipe, then this mushroom bruschetta is exactly what you need.  It also happens to be a vegetarian recipe, so, you get double points.  I actually served this to 2 people who belong Meat-and-potato group.  They were licking their fingers by the end of the meal.

This meal gets to please 3 different groups of picky eaters.  How often does that happen, right?

Side view of mushroom bruschetta
This is the best Sunday brunch bruschetta recipe.

The capers are definitely the star of this mushroom bruschetta.  However, if you are not into bitter flavors, skip them.  There is balsamic vinegar in the recipe that will give you a hint of bitterness.

Side note: remember my bruschetta recipe with tomatillo from the early days of this blog?  I truly loved that bruschetta recipe, but, I am now a fan of this mushroom bruschetta. I decided not to put any cheese in it, mainly to keep it vegan.  Vegan cheese doesn’t work in this recipe.

Do you love Sunday brunch as much as I do?

Side view of mushroom bruschetta
Add mushrooms, capers and cilantro to a tomato bruschetta and you will never got back!

How to make it

1) Cut 2 cups of mushrooms in long, thin slices (I went with cremini mushrooms). I don’t use the stems in this recipe.  Do the same for the red onions (1/2 cup).  Cut cherry tomatoes (1 cup) into 4 equal pieces

Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

2) In a pan, add 2 Tbsp of extra virgin olive oil.  Heat at medium heat for 30 seconds

Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

3) Add the red onions and stir until they are beginning to caramelize.  Add the mushrooms and stir

Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

4) Stir until the mushrooms are soft and begin to get crisp

Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

5) Add the cherry tomatoes and stir.  Cook for about 2 minutes. The idea is not to over cook the tomatoes

Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

6) Add the 1 Tbsp of pomegranate balsamic vinaigrette at this point and stir.  Cook for 30 more seconds

Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

7) Add 1/2 tsp of salt or adjust to your taste. I think 1/2 might have been too much because the capers added a nice saltiness to the recipe.

Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

8) Now, add 2 cloves of garlic (cut into thin slices).  I know it goes against the grain, but, no bruschetta is complete without prominent taste of garlic.

Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

9) Add 1 Tbsp of oregano and stir.  Turn of the heat and set it aside.

Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe

10) Toast 5 slices of french bread (Use this recipe for vegan french bread)

11) Lightly oil the bread and add the mushroom bruschetta mixture.

12) Add about 5 pieces of capers to each bruschetta

13) Top with cilantro.  You can add a tsp of extra virgin olive oil on top, but, I don’t recommend it.  I think this recipe has the perfect amount of oil.

Serve immediately

easy mushroom bruschetta

Mushroom Bruschetta With Tomatoes

Rini
Mushroom bruschetta is a perfect Sunday Brunch recipe. This is a quick meal idea that is a healthy vegan recipe. Also a great lo-carb vegetarian recipe
Go Ahead, Rate it now!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course brunch
Cuisine Italian
Servings 5
Calories 279 kcal

Ingredients
  

Instructions
 

  • In a pan, add oil. Heat at medium heat for 30 seconds
  • Add the red onions and stir until they are beginning to caramelize.
  • Add the mushrooms and stir
  • Stir until the mushrooms are soft and begin to get crisp
  • Add the cherry tomatoes and stir and cook for about 2 minutes
  • Add the pomegranate balsamic vinaigrette and cook for 30 more seconds
  • Add salt, garlic and oregano. stir and set aside
  • Toast 5 slices of french bread
  • Lightly oil the bread and add the mushroom bruschetta mixture.
  • Add about 5 pieces of capers to each bruschetta
  • Top with cilantro and Serve immediately

Nutrition

Serving: 5gCalories: 279kcalCarbohydrates: 41gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 403mgPotassium: 311mgFiber: 2gSugar: 3gVitamin A: 165IUVitamin C: 8.3mgCalcium: 58mgIron: 3mg
Keyword How to make mushroom bruschetta
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

62 Comments

  1. This looks incredible!! I love that it doesn’t contain any dairy, and what’s this I read about pomegranate balsamic?? 🙂

    1. Thank you, Katie. I am in love with this Pomegranate balsamic by Pompeian Balsamic Vinegar

  2. Wow, this looks so beautiful and gourmet! I can’t wait to try this out for the holidays. I love to entertain and this would be the perfect dish. Was a lovely presentation too. It’s making me hungry!