Crostini or bruschetta with mushrooms and gorgonzola, a perfect appetizer for a family dinner or with friends, ideal for an aperitif or a casual apericena — they are simple to make, quick and indulgent.
Mushrooms are among the best-known and most-used garden products in the autumn season, and they are the main protagonists of many dishes from the simplest to the most elaborate, from first courses to mains and sides. In this recipe I present mushrooms in a tempting and tasty version that will surprise you: here are the large mushroom toasts with gorgonzola!

If you are organizing a mushroom-based dinner, this recipe cannot be missing as an appetizer or a side on your table. Very easy to prepare, these mushroom toasts are an excellent starter that will disappear in no time — don’t believe it? Try them with me and you will see. Before heading to the kitchen, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Inexpensive
Preparation time: 30 Minutes
Portions: 4-5
Cooking methods: Other
Cuisine: Italian
Seasonality: All seasons

Ingredients for mushroom toasts

1.1 lb bread (loaf or ciabatta)
18 oz champignon mushrooms (white (button) or cremini)
5 oz porcini mushrooms (frozen or fresh to add to the others)
to taste salt
to taste extra virgin olive oil
1 bunch parsley
3.5 oz gorgonzola
3.5 oz mixed caciotta (or a cheese of your choice)

Steps to make the mushroom toasts

Clean the mushrooms: remove the base with the dirty roots, then brush them with a soft-bristle brush or with a slightly damp paper towel, finally rinse them quickly under running water and pat them dry. Slice half of them and chop the other half.
Sauté the garlic in a generous splash of olive oil, add the mushrooms and let them soften. Season with salt and add the parsley. When all the cooking water has evaporated, remove from the heat.
Cut the bread in half, gather the mushrooms to one side of the pan and tilt it slightly so the flavored oil pools on one side. Drizzle one half of the bread with this oil, place the other half on top, press down a little so both halves are well oiled. Toast them in a fan-forced or conventional oven for 10-15 minutes at 392°F.
Once you have a golden, crispy surface, top with the sautéed mushrooms and cubed cheeses and return to the oven for 5-10 minutes or until the cheese has melted. Add a little more oil, garnish with chopped parsley and serve immediately, still hot, fragrant and crunchy.
I recommend preparing only the quantity of toasts you plan to consume.