Simple ingredients shine in this recipe for bruschetta with mushrooms and roasted peppers. With a few seasonings, like garlic, thyme, and lemon juice, the veggies transform into a delectable topping for toasted baguette slices. This vegan bruschetta recipe is a great snack or appetizer that’s perfect for entertaining.
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This post may just look like a new mushroom bruschetta recipe, but it actually has a long history. It was one of the very first recipes I wrote on the blog, with an original publication date of September 10, 2013!
Over the past few years, I have transitioned the blog from a hobby to a business. Along the way, this meant updating and republishing many of my original recipes to provide more helpful tips for readers and optimize them for search engines. This was one of the last posts left to republish.
So while I’m thrilled to share the new and improved bruschetta with mushrooms and roasted peppers, I’m also a little nostalgic. I downloaded the original image (and included it below) and copied and pasted the original text to a Google doc for safekeeping. I think it will be fun to go back and read it at some point.
Thanks for joining me on that brief trip down memory lane. Now, let’s get to the recipe!
It’s really a pretty simple one. If you like toasted baguette slices, mushrooms, roasted peppers, and lots of garlic, you’ll love this recipe! Even with such simple ingredients, it has a lot to offer. It’s flavorful, easy to make, and looks really pretty. Make it for Christmas or New Year’s Eve!
How to Make Bruschetta with Mushrooms and Peppers
Here’s a preview of the super easy process for this recipe. For the full ingredients and instructions, scroll down to the recipe card at the bottom of the post.
- Slice the peppers in half, remove the seeds and stem, and place them cut side down on a lined baking sheet. Roast until blistered.
- In the meantime, clean and slice the mushrooms. Cook them in a large skillet with olive oil, garlic, and thyme. Add a squeeze of lemon juice just before they’re finished cooking.
- Remove the peppers from the oven and let them cool. Peel off the skins, cut them into strips, and toss with olive oil and garlic.
- Brush each slice of bread with some oil on both sides. Place them on a baking sheet and toast them in the oven.
- Top each bread slice with peppers, mushrooms, and a thyme sprig.
- You can prep the roasted peppers and mushrooms in advance. Keep in an airtight container in the fridge for up to 2 days. Prep the toasted bread when you want to serve the bruschetta.
- Feel free to substitute or add other seasonings and ingredients (like cheese). For example, sub rosemary for thyme. If you don’t need the recipe to be vegan, consider spreading each toast with some Boursin cheese before adding the veggies. DELISH.
- Bruschetta with mushrooms and roasted peppers can be served cold or warm.
More Healthy Appetizer Recipes
If you love this vegan mushroom bruschetta, check out some of my other appetizers. Readers enjoy the Cherry Tomato Bruschetta, Stuffed Endive Appetizer with Blue Cheese and Apple, and the Lighter Spinach Artichoke Dip with Greek Yogurt. The Holiday Cranberry Jalapeno Dip with Cream Cheese is also a favorite!
For other mushroom recipes, check out:
- Mushroom and Cranberry Wild Rice Pilaf
- Easy Vegan Mushroom Risotto
- Baked Ramekin Eggs with Mushrooms and Spinach
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Bruschetta with Mushrooms and Roasted Peppers
For the bruschetta topping
- 3 red bell peppers - sliced in half and seeds/stem removed
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic - minced; divided
- 1 pound mushrooms - thinly sliced; I used a mix of cremini and shiitake
- 2 tablespoons fresh thyme leaves - more for serving
- Salt - to taste
- ½ lemon - juiced, more to taste
For the toasted bread
- 1 baguette - cut into about 20 slices
- Extra virgin olive oil - for brushing
- Preheat the oven to 450 degrees F. Line a baking sheet with foil, parchment, or a silicone mat.
- Place the red peppers cut side down on the baking sheet. Roast for 20 to 25 minutes until the skin is blistered. Remove them from the oven. Once the peppers are cool enough to touch (speed up the process by rinsing them under cold water), remove the skin. Slice the peppers into thin strips. In a bowl, toss them with a drizzle of olive oil and a clove of minced garlic. Set aside.
- While the peppers are roasting, prep the mushrooms. Warm the olive oil in large skillet over medium heat. Add 3 cloves of the minced garlic and the sliced mushrooms. Cook for about 15 minutes, stirring occasionally, until the mushrooms have shrunk and are lightly browned. Add the thyme about halfway through the cooking time and season with salt and pepper. A few minutes before the mushrooms are finished cooking, squeeze in the lemon juice.
- Decrease the oven temperature to 400 degrees F after the peppers are finished roasting. Brush each baguette slices with a little olive oil on both sides. Place the slices on a baking sheet and transfer to the oven. Bake for 4 to 5 minutes on each side (8 to 10 minutes total) until lightly toasted.
- Assemble the bruschetta by placing some roasted red peppers on top of a toast, followed by a spoonful of the mushrooms. Top with a sprig of thyme if desired. Arrange on a serving platter, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Make the pepper and mushroom toppings up to 2 days in advance. Store in an airtight container in the fridge until you are ready to serve the bruschetta.
- If you don't need this recipe to be vegan, consider spreading each toast with Boursin cheese before adding the toppings.
This post was originally published in September 2013. It was updated with new photos, ingredients, and expert tips in November 2021.
Enjoy this “new” recipe! – Lizzie
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