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Mushroom Goat Cheese Bruschetta - the perfect meal for a lazy weekend brunch www.thehomecookskitchen

Mushroom Goat Cheese Bruschetta

The Home Cook's Kitchen
Creamy, buttery and super easy to make. This mushroom goat cheese bruschetta is perfect for a lazy breakfast!
4.15 from 7 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Brunch
Cuisine Western
Servings 2 people
Calories 643 kcal


  • 4 slices sourdough good quality - note 1
  • 10 Cremini mushrooms sliced (note 2)
  • 2 tbsp butter
  • 4 oz goat cheese note 3
  • snow pea sprouts/pea shoots for serving



  • Heat the butter in small saucepan over low to medium heat.
  • Add mushrooms, saute stirring for 10 minutes, or until mushrooms are nice and soft, but not fully disintegrated.


  • Place toast in toaster.
  • Optional step: for even crunchier toast, preheat oven to 200C/400F and keep toast warmed on a tray.

Assembly of Bruschetta

  • Get toast from oven.
  • Spread with a thick layer of the goats cheese (*drool*)
  • Top with the mushrooms, and season generously with salt and pepper.
  • Garnish with a few snow pea sprouts/pea shoots


Note 1 - We've used a flavoured bread before which has been amazing. We used a garlic and rosemary bread which we loved. Although I haven't tried it, I imagine olive bread would be great too, as would regular sour dough.
Note 2 - Cremini mushrooms are the smaller, little browner mushrooms you can find at most supermarkets. Regular button mushrooms should be fine, although I haven't tried it.
Note 3 - you probably won't use all 113g/4oz of goat cheese, I used about ¾ of a log for 4 pieces of toast and I spread very thick. It's more of a weight guide so you don't buy too much goat cheese. Goat cheese should be available in most supermarkets in Australia and the US.