Sautéed Mushroom and Rosemary Bruschetta is a hearty and delicious appetizer that can be cooked ahead. An easy appetizer, light meal or serve when entertaining. With minimal cooking involved, this is a delicious use of any of your favorite fall mushrooms. Make the mushroom topping the day before, then assemble when you are ready to serve.

Sautéed mushrooms and rosemary with ricotta cheese on crusty bread

Bruschetta is one of the best foods to come out of Italy. The toppings on delicious crusty bread are really endless, from savory to sweet and even seafood like my popular Shrimp & Cherry Tomato Bruschetta.

Holding a sautéed mushroom and rosemary bruschetta

Simply sautéed mushrooms get a delicious flavor boost from fresh rosemary, then taken to the next level being cooked in a good red wine. If you don’t want to use wine, substitute vegetable or beef stock.

Creamy ricotta cheese is mixed with fresh chives and this serves as the ‘glue’ for the mushrooms. Plus, the creaminess cuts through the rich meaty/earthy mushrooms.

A silver serving tray with sautéed mushroom and rosemary bruschetta

Whenever I cook mushrooms, one of the best flavor booster is fresh herbs and mushrooms go so well with rosemary.

The best wine to use for Sautéed Mushroom and Rosemary Bruschetta I prefer red and I always say, any wine that you would drink. If it doesn’t taste good, the food wont taste good, it’s as simple as that.

Serving suggestion

This mushroom topping serves double duty. It is so good served over steak or a delicious topping for pizza.

More Mushroom Recipe Ideas:

Yield: 6

Sautéed Mushroom and Rosemary Bruschetta

3 sautéed mushroom and rosemary bruschetta on a serving platter

Mushrooms are sautéed with rosemary and wine and serve on crusty bread.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 8 slices of French baguette or Italian bread
  • 2 tablespoons olive oil
  • 3/4 cup (5 ounces/135 grams ricotta cheese, drain
  • 1 teaspoon chives, finely chopped
  • ½ teaspoon salt
  • Small pinch ground black pepper
  • 3 tablespoons olive oil
  • 1 pound (454 grams) brown mushrooms
  • ½ cup (50 grams) shallot, finely chopped
  • 2 cloves garlic, finely chopped or grated
  • 1/2 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 1/4 cup (100 ml) red wine (substitute vegetable or beef broth)


  1. Adjust oven rack to the top of the oven and preheat broiler.
  2. Place the bread slices onto a baking sheet, drizzle one side evenly with the 2 tablespoons olive oil and broil (or use oven grill) until golden brown. I only brown one side so the bread is not too crunchy. Keep your eye on them, remove and set aside. Alternately, place the oil drizzled bread slices in a large pan over medium heat and toast on each side.
  3. To a bowl, add the ricotta, chives, salt and pepper. Mix well and set aside.
  4. Add the mushrooms and cook until they start to brown, about 5 minutes. Stir in the shallot and cook for 7-10 more minutes or until all the liquid has evaporated. Add the garlic, salt, pepper and rosemary Stir. Cook for 2 minutes then add the wine and stir to mix. Cook until all the wine is absorbed.
  5. Top each bread slice with an even layer of ricotta and top with the mushrooms.

Nutrition Information



Serving Size


Amount Per Serving Calories 358Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 5mgSodium 842mgCarbohydrates 50gFiber 2gSugar 4gProtein 12g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.