Shiitake Mushroom Bruschetta with Capers and Goat Cheese

This Shiitake Mushroom Bruschetta elevates the classic Italian appetizer to new heights. With a base of soft tart creamy goat cheese, and a topping of earthy shiitake mushrooms and briney capers creates a provocative combination of flavors. Get ready to savor every bite and impress your guests with this irresistibly flavorful appetizer.

Slices of mushroom bruschetta appetizer with goat cheese.

This recipe has everything you love about bruschetta and more.

Crisp on the outside and tender on the inside, the toasted crostini begins with a layer of goat cheese and is then topped with sautéed shiitake mushrooms. These mushrooms are then combined with salty capers, garlic, parsley, and anchovies. The resulting combination melds into a true masterpiece of flavors.

I first made this recipe for a Summer tapas party on our back deck, which included some might fine small bite appetizers including one of our favorites for Caramelized Onion Tart.

But hands down, this was the most popular appetizer item of the evening.

Easy to make, and high on the “wow” flavor scale, let’s take a look:

Ingredients You’ll Need

Ingredients to make mushroom bruschetta.

Baguette and Olive Oil: The Baguette and Olive Oil will provide the toasty base for this mushroom bruschetta.
Fresh Parsley: Fresh parsley will add color and a clean, peppery, earthy flavor.
Shiitake Mushrooms: Shiitake mushrooms have a unique savory flavor. Earthy, a little sweet and a whole lot of umami.
Goat Cheese: Salty and tart, goat cheese is a layer of flavor that compliments the cooked mushroom mixture.
Capers. Use capers in brine or dry salted capers.
Dry Vermouth: We’ll use Dry Vermouth to deglaze the pan and add wine-y, earthy, herbal note of flavor.
Garlic: Friends don’t let friends eat bruschetta without garlic.
Butter: Sauteeing the mushrooms in butter rather than oil, will bring a creamier texture to the mushrooms and that beloved buttery flavor.
Anchovies: The anchovies will “melt” into the cooked mushroom mixture and add a salty, umami hit of flavor.

Ingredient Substitutions

Goat Cheese: Some people simply don’t like goat cheese. Substitute cream cheese.
Anchovies: If anchovies don’t appeal to you, simply omit them from the recipe. But I hope you don’t.
You can also deglaze the pan with white wine if you don’t have Vermouth.
Mushrooms: You can easily substitute baby bella or button mushrooms for the shiitake. However, you’ll losing some of that unique shiitake flavor.

Step by Step Instructions, It’s Easy

Slicing a baguette to make mushroom bruschetta.

Brushing slices of baguette with olive oil to toast.

Step 1: Prepare the crostini: Slice baguette on an angle, about 1″ thick. You’ll need 12 slices for this recipe.
Step 2: Lightly brush each piece with olive oil.

Toasted slices of baguette to make mushroom bruschetta.

Step 3: Place the baguette slices on a baking sheet and broil 5″ beneath oven broiler until lightly toasted. Watch this very closely, it will only take around 30 seconds. I only toast one side. The pan gets hot enough to slightly toast the bottom.

Frying shiitake mushrooms to make mushroom bruschetta

Cooking topping for mushroom bruschetta.

Step 4: Melt butter over medium heat in a fry pan. Once butter is melted and bubbles start to subside, add mushrooms and cook until browned. Stir occasionally. This will take about 5 minutes depending on your burner and pan.
Step 5: Add chopped anchovies and chopped garlic and cook stirring until the fish liquifies and garlic is fragrant. About 30 – 45 seconds. Add capers and parsley and cook on medium for a minute more. Add vermouth to deglaze pan. Cook for about 1 minute until liquid is absorbed. Season with a dash of salt and pepper.

Step 6: Build the Bruschetta: Smear the goat cheese on toasted baguette slices.

Slices of Mushroom bruschetta with goat cheese.

Step 7: Top with a heaping tablespoon of the mushroom mixture. If you have left over mushroom mixture, keep adding it to the bread pieces. Use the curve of the spoon to press it into the cheese, as not to fall all over the platter. Serve warm or at room temperature.

Are Shiitake Mushrooms Good For You?

Shiitake mushrooms are a powerful source for many nutrients. Try adding shiitake mushrooms into your diet for an extra burst of vitamin B and copper. For more information about health benefits of shiitake mushrooms, I like this article from Healthline.

Can Mushroom Bruschette Be Made Ahead?

Even though is recipe is best served right after preparing, you can make this an hour ahead of time and keep the bruschetta covered and at room temperature.

Mushroom Bruschetta Tips For Success

Allow one hour for goat cheese to come to room temperature.
If using salted capers, rinse and drain.
Stems of fresh thyme make a lovely garnish. Or even a sprinkle of thyme leaves work well here.

Storage

This mushroom bruschetta recipe is best served right after preparing. If you do have leftovers, place individual bruschettas in an airtight container and refrigerate up to 3 days.
Let the bruschetta come to room temperature to serve. Or gently reheat for a few seconds in the microwave.

I hope you give this Mushroom Bruschetta Appetizer a try. It offers a delightful combo of earthy flavors and good textures. In short, it’s an impressive culinary experience. It simply adds adds a touch of sophistication to your appetizer plans. Whether you’re hosting a dinner party or simply looking to impress your taste buds, the Shiitake Mushroom Bruschetta is a winner and will be the star of the show.

It’s always my choice when I feel like showing off, along with this easy Smoked Salmon Platter.

More Popular Appetizer Recipes

And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great finger-food ideas, including the most popular on my site for these BBQ Meatballs. They’re pot-luck perfect.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Shiitake Mushroom Bruschetta … It’s What’s For an Appetizer

This post was first published August, 2011 and updated December of 2023 with new photos and step by step instructions.

From the Kitchen of Lea Ann Brown, Cooking On The Ranch

Lea Ann Brown

Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.

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