Toasted spelt garlic mushroom bruschetta pairs crisp bread with a warm, garlicky mushroom topping. The bread toasts in the oven while the mushrooms cook in a skillet, so both finish around the same time.
Spelt bread has a nutty flavor and a slightly dense crumb that holds up under a juicy topping without turning soggy fast. The mushrooms cook down until deeply browned, which concentrates their flavor before the garlic goes in.
This works as a starter for four or a light lunch for two. It comes together in about 25 minutes, most of it hands-off toasting time.
Add the garlic too early and it scorches before the mushrooms release their moisture. Wait until the mushrooms are browned and the pan looks dry, then add the garlic for the last minute of cooking.
Why You’ll Love This Recipe
- Ready from stovetop to plate in about 25 minutes
- Spelt bread stays crisp under the warm mushroom topping
- Uses one skillet and one sheet pan, easy cleanup
- Works as a starter, snack, or light lunch
Ingredient Notes
- spelt bread: A rustic spelt loaf or baguette works best. Sourdough is a fine swap if you don’t have spelt on hand, though it will taste less nutty.
- cremini mushrooms: Button mushrooms work too. A mix of cremini, shiitake, and oyster mushrooms gives a deeper, earthier flavor.
- garlic: Split between rubbing onto the warm toast and stirring into the mushrooms at the end, so you get both a sharp raw bite and a mellow cooked flavor.
- parmesan: Optional but adds a salty finish. Leave it off or swap for a plant-based hard cheese to keep the dish dairy-free.
- fresh thyme: Dried thyme works in a pinch, use half the amount since dried herbs are more concentrated.
Toasted Spelt Garlic Mushroom Bruschetta: Simple and Crisp
Description
This toasted spelt garlic mushroom bruschetta pairs crisp bread with a quick garlic butter mushroom topping, ready in about 25 minutes.
Ingredients
Toasts
Garlic Mushrooms
To Finish
Instructions
Toast the Spelt Bread
- Heat the oven to 220 C / 425 F. Arrange the 8 spelt bread slices in a single layer on a sheet pan 33 x 46 cm / 13 x 18 inch.
- Brush both sides of each slice with 3 tbsp olive oil. Toast for 8 to 10 minutes, flipping once, until golden and crisp at the edges.
- Rub the warm toasts with the cut side of the halved garlic clove while they're still hot, then set aside.
Cook the Garlic Mushrooms
- While the bread toasts, heat 2 tbsp olive oil and the butter in a 12-inch / 30 cm skillet over medium-high heat.
- Add the sliced mushrooms in a single layer and cook for 6 to 8 minutes without stirring too often, until deep golden brown and the liquid they release has cooked off.
- Stir in the minced garlic, thyme, salt, and pepper. Cook for 1 minute, stirring, until the garlic is fragrant but not browned, it turns bitter fast if left too long.
- Remove the skillet from the heat. Stir in the lemon juice and half the chopped parsley.
Assemble
- Divide the mushroom mixture evenly over the garlic-rubbed toasts.
- Top with shaved parmesan, the remaining parsley, and a pinch of flaky salt.
- Serve right away while the toast is still crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 354kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 6g30%
- Cholesterol 10mg4%
- Sodium 550mg23%
- Potassium 400mg12%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 13g26%
- Vitamin A 150 IU
- Vitamin C 3 mg
- Calcium 150 mg
- Iron 2 mg
- Vitamin E 2 mg
- Vitamin K 15 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 5 mg
- Vitamin B6 0.15 mg
- Folate 40 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 200 mg
- Magnesium 35 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Add garlic only after mushrooms brown, or it scorches fast.
- Use the 30 cm skillet so mushrooms brown instead of steam.
- Toast bread until edges turn deep gold for lasting crispness.
- Store topping and bread separately if not serving right away.
