Recipe for bruschetta with mushrooms

These wonderful bruschetta with mushrooms work perfectly to serve as part of an appetizer for guests along with bruschetta with tomatoes and bruschetta with goat cheese. Three different little bites that together make a wonderful starter before dinner. Variations of the breads can be arranged on a large board, and it looks so nice, with the different toppings. This way, each guest can taste a little differently - or just stick to the variant that appeals to them the most. This variant of bruschetta with mushrooms is a slightly different bruschetta than what you may have tried before, but so incredibly delicious. A bit like a mushroom toast in a crispy, Italian version. 

TIP: Also try this mushroom ragout recipe or polenta pizza with pesto and mushrooms or pumpkin gnocchi with mushroom sauce

Roasted mushrooms with parmesan

To top the delicious mushroom bruschetta, toast the mushrooms in a pan with garlic and rosemary. The mushrooms should be nicely golden and slightly crispy before finally drizzling a little balsamic vinegar over them. This gives the mushrooms a great taste and a really nice color. After this, freshly grated parmesan is also added to the pan. It melts, and the topping immediately makes it that much tastier than if it were just roasted mushrooms. It is important that you remove the pan from the heat and arrange the roasted mushrooms over the bread immediately after you have added the parmesan to the pan. The cheese should melt and only become slightly golden, and if you leave the pan on for too long, you risk the cheese burning. 

TIP: Other good appetizer recipes are salmon roulade with spinach, rye bread chips with salmon mousse and veal with tuna