Chef Chuck's Mushroom Bruschetta

Bruschetta ai Funghi


Mushroom bruschetta, is an appetizer made with crusty Italian bread, meaty flavored portobello mushrooms, caramelized sweet onions, creamy mozzarella and thyme. Nubian garlic from Sicily rubbed on the toasted bread just melts in the nooks and crannies. Finger food is very festive for the New Years parties, this bruschetta is the perfect choice.


Mushroom Bruschetta
4 thick slices of crusty bread
3 large portobello mushrooms, sliced
1 large onion, sliced
2 garlic cloves
4 slices mozzarella
1 teaspoon fresh thyme, chopped
1 tablespoon butter
extra virgin olive oil
salt and pepper to taste
1/4 cup water


In a pan over medium heat, saute butter and olive oil add onions, salt, pepper and a 1/4 cup of water, cook 5 minutes with lid on. Remove lid and continue cooking for an additional 10-15 minutes, stirring occasionally, till there are a deep golden brown. In a separate pan heat 1 tablespoon of olive oil, add sliced mushrooms and cook on medium heat, don't stir, flip, add thyme and cook on other side till golden edges appear. Cut bread in thick slices either broil or grill over charcoal till a hard crust appears. Remove and rub garlic clove on bread, top each bread slice with mozzarella. Return to oven or grill to melt cheese. Add onions, mushrooms and a drizzle of olive oil, enjoy.