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Mushroom Bruschetta Appetizer | This easy gluten free mushroom bruschetta appetizer is perfect for holiday parties and potlucks. The vegan mushroom pate can be made ahead, then served warm or room temperature. | SeasonedVegetable.com #mushroomspread #vegetarianappetizer #glutenfreeappetizer #roastedpotatoes #holidayappetizer
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Mushroom Bruschetta appetizer with Roasted Potato Rounds
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
This easy gluten free mushroom bruschetta appetizer is perfect for holiday parties and potlucks. The vegan mushroom pate can be made ahead, then served warm or room temperature.
Servings: 8 servings
Calories: 13 kcal
Ingredients
Mushroom Bruschetta
  • 4 small yukon gold potatoes, sliced (about 600g)
  • 1 tablespoon olive oil
  • 1 recipe mushroom pate (see below)
  • 2 tablespoons finely chopped parsley, for topping
  • 1/2- ounce grated parmesan, for topping (optional)
Mushroom pate
  • 1 tablespoon olive oil
  • 1 small shallot
  • 3 cloves garlic
  • 1 teaspoon oregano
  • 12 ounces mushrooms, sliced
  • 2 tablespoons dry white wine
  • 1 tablespoon lemon juice
Instructions
Prepare the potato rounds
  1. Heat oven to 350°F.
  2. Toss sliced potatoes with 1 tablespoon olive oil, salt and pepper, to taste. Lay flat on a lined baking sheet. Roast potatoes for 10 to 12 min each side until tender.
Make the mushroom pate
  1. Heat 1 tablespoon olive oil in a large pan over medium heat.
  2. Add shallots, garlic, and salt and pepper to taste. Cook until shallots and garlic are fragrant, about 3 to 4 minutes, stirring frequently.
  3. Add oregano and sliced mushrooms. Sprinkle with a little more salt to taste.
  4. Stir in white wine. Then let mushrooms cook, stirring occasionally, for 8 to 12 minutes. Cook until liquid has evaporated.
  5. Remove cooked mushrooms from heat and transfer to a food processor. Add lemon juice and chop until the mushrooms reach a fine, spreadable consistency.
Assemble the mushroom bruschetta appetizers
  1. Place roasted potato rounds on a plate or platter.
  2. Spoon the mushroom pate onto each round.
  3. Sprinkle with chopped parsley and parmesan (if using). Serve immediately.
Recipe Notes

Seasoned Secret

I used a mix of cremini and trumpet mushrooms for the vegan mushroom pate. Use your favorite fresh or dried variety for these mushroom bruschetta.

Make the mushroom pate ahead of time for an even easier recipe. It will store up to 1 week in an airtight container.

Vegan

The mushroom pate is a vegan recipe. Omit the parmesan cheese for a vegan appetizer.

Check the Fridge

Thyme makes a good substitute for oregano in this mushroom bruschetta. Have a different hard cheese? Grana padano, manchego, or romano are also excellent choices for these mushroom bruschetta appetizers. Swap the yukon potatoes for roasted red potatoes or fingerling potatoes. You can also serve this mushroom pate on crackers, bread, or crostini.