Bruschetta with Mushrooms and Roasted Peppers

This vegan mushroom bruschetta features roasted red peppers and sautéed mushrooms. It's made with simple ingredients that provide delicious flavor.

Course Appetizer, Snack

Cuisine American, Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 59kcal

Author Lizzie Streit, MS, RDN

Ingredients

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

Instructions

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!
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Notes

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.

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