Wild Mushroom and Basil Pesto Bruschetta

READY IN: 30mins

These 2-bite flavor packed morsels are my most frequently requested appetizers . Everything can be prepared ahead of time up to broiling and baking in the oven. Looking forward to your imput !

Top Review by juliebug2u

Awesome recipe!! I only had baby button mushrooms to make this but it was great!! I did not have fresh parsley, so added dried. I also added garlic powder-just meant to add a pinch, but the lid was gone, and about 1 t came out!! DH loved it!! I added fresh mozz to the toast, then put the mushrooms on top!! Topped with fresh parm, broiled!! Wonderful!! I also did two others with pesto, parm and mushrooms and a tomato mix!! You can not go wrong with this mix!! Go Chili

Ingredients Nutrition


  1. In a frying pan heat butter over medium/high heat. Add mushrooms and saute (stirring frequently to prevent burning) until liquid evaporates (about 3-5 min.). Add shallots and garlic, saute for 1 more minute. Add flat-leaf parsley, salt and pepper to taste. Remove from heat.
  2. Slice baguette on 1 inch diagonals.
  3. Brush one side with olive oil. Place slices on a baking sheet(oil side up) and broil in oven until LIGHTLY golden brown (this happens quickly so don't walk away).
  4. Remove from oven and spread each slice with basil pesto and topped with mushroom mixture. Last but not least sprinkle with cheese. Return to a preheated 375 degree F. oven. Bake until cheese is melted and center toppings are hot (about 2-5 minutes).
  5. Serve Hot.

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