Prosciutto & Mushroom Bruschetta

Prep Time
Cook Time
Ready In

"An autumn treat for game day or a fancy lunch. Be sure to use Fontina cheese for best flavor combination. Serves 4 for lunch or 8 for appetizers."

Original recipe yields 4-8 servings


  • Serving Size: 1 (100.3 g)
  • Calories 269.8
  • Total Fat - 14 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 40 mg
  • Sodium - 486 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 1 g
  • Sugars - 2 g
  • Protein - 17 g
  • Calcium - 353.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.5 mg

Step 1

Preheat broiler unit in oven.

Step 2

Slice mushrooms into 1/4-inch vertical slices.

Step 3

Heat oil in skillet over high heat, add the mushrooms and cook quickly until they begin to lose their liquid. Reduce heat to medium and continue cooking until liquid is nearly evaporated. Transfer mushrooms to a shallow bowl.

Step 4

Broil the bread slices lightly on one side. Turn them over and cover the uncooked side with a layer of mushrooms. Scatter some of the prosciutto on each and top with a layer of cheese. Return to oven and broil until the cheese melts.

Step 5


Tips & Variations

No special items needed.



Yummy lunch for 2! My proportions weren't exactly the same, but I had all the correct ingredients. I see now why you said to chop up the prosciutto - it curled up a bit, but still tasted wonderful!

review by:
(5 Jan 2020)

Bergy (RIP" Forever in our Kitchen)

This is delicious. lovely appetizer! Also it is easy because you can get it ready ahead of time and just finish it in the oven before serving. My mushrooms were very large so I minced them and then just spooned them on the baguette slices. Perfect for my Sunday Appetizer A do again for sure!

(4 Oct 2015)