Oil-Free Rosemary and Thyme Mushroom Bruschetta

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 12 1x


Crunchy savory bites of mushrooms on crisp bite sized pieces of bread. What else could you want in one bite?



  • 8 ounces Button Mushrooms, sliced thin
  • 8 ounces Baby Bellas or Other Mushrooms of Choice, sliced thin
  • 8 ounces Shiitake Mushrooms, sliced thin
  • 2 large, minced Shallots
  • 2 cloves, minced Garlic
  • 1 teaspoon Thyme, chopped
  • 2 teaspoons Parsley, chopped
  • 2 long springs Rosemary, chopped (stems removed)
  • 1/4 cup White Wine
  • 2 Tablespoons Tamari, Liquid Aminos, or Soy Sauce
  • 2 Tablespoons Vegan Worcestershire Sauce (I used Amy’s)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1 loaf French Bread, sliced into bite sized pieces

Optional: you can use gluten-free bread or any type of bread you prefer.



Sautéed Mushrooms and Shallots

  • In a medium sauté pan, on medium heat, heat garlic, and chopped shallot until fragrant (3 minutes). I do not use oil or butter; instead I use a non-stick pan and a small amount of vegetable broth if needed.
  • Add the mushrooms and saute; the mushrooms need to cook for a while, so be patient.
  • Add the rosemary and thyme and stir, cooking some more.

Add Herbs and Wine

  • Once your mushrooms are cooked (they begin to brown and start to stick to the pan, add the Tamari,Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
  • Stir in wine. Cook a while longer, so the ingredients come together.


Prepare Bread

  • Slice your french bread in 1/2 sliced and place on to a baking sheet.
  • Put bread in the oven at 350 for 6 minutes.


  • Take the bread out of the oven and using a spoon, cover the surface of each piece of bread with the mushroom mixture.
  • Sprinkle with chopped parsley.