This delicious Copycat Mellow Mushroom Bruschetta Recipe was inspired by the addictive bruschetta at Mellow Mushroom restaurants. It’s fresh, flavorful, and ridiculously easy to whip up for any occasion!
I’m fully prepared to accept the worst blogger of the year award.
I promised you this recipe back in 2011.
TWENTY! ELEVEN!
Inconceivable!
I think the general consensus is that I’m pure evil, but I’m actually the victim here… Really!
You see, though I make bruschetta all spring and summer long, I rarely have more than a sketchy, terribly-lit photo to document the occasion. I’m convinced there’s some sort of food blogger curse preventing the sun from shining on the days I decide to make bruschetta.
Being the raging perfectionist that I am, I couldn’t bring myself to pull the trigger and post the recipe without decent photos.
I need help. If any of you are in the psych field and want to rewire my crazy, I’ll gladly pay you in food. In fact, I’ll pay you in bruschetta!
Copycat Mellow Mushroom Bruschetta Recipe
Serving a large crowd? Double or triple this recipe as needed, it’s so easy to make more!
Dare I say better than the original? It’s a zillion times cheaper too! I usually don’t measure when making bruschetta but I’m so glad I did! This way I’ll be able to re-create this particular batch when the craving strikes!
Which it inevitably will.
Probably tomorrow.
And the next day
Forever.
Copycat Mellow Mushroom Bruschetta Recipe
Ingredients
- 1 medium loaf bakery baguette , sliced
- 2 cups diced ripe tomato
- 2 cloves garlic, minced
- ¼ cup finely diced white onion
- 2 TBSP extra virgin olive oil
- 2 TBSP white balsamic vinegar
- 5 large basil leaves (chopped/sliced, plus extra for topping)
- 1 tsp of fresh chopped parsley
- ¼ tsp salt
- ⅛ tsp garlic powder
- 2-3 TBSP crumbled feta
- 1-2 TBSP sweet balsamic glaze
Instructions
- Pre-heat oven or toaster oven to 350 degrees F.
- Combine chopped tomatoes, onion, and garlic in a small bowl.
- Whisk together olive oil, white basalmic vinegar, basil, parsley, salt, garlic powder, dill and pour over the veggies.
- Brush crostini with olive oil and toast using your oven or toaster oven, until golden brown. 5-10 minutes should do it!
- Spoon bruschetta mixture over the toasts and sprinkle with basil, feta, and a hearty drizzle of balsamic glaze.
- Commence faceplant.
- Bruschetta mixture can be made up to four days ahead of time and whipped out at a moment’s notice for impromptu snacking or an impressive party appetizer! I pretty much want this in my fridge at all times. Forever.
Notes
Nutrition
special diets and swaps
Vegan? Simply skip the feta and you’re good to go!
T-Rex friends, I have it on pretty good authority that this bruschetta is amazing poured over chicken.
Need a gluten-free alternative? Stuff the bruschetta topping into cucumber cups or bake it into zucchini cups! It’s also amazing in quinoa and stuffed into sweet potatoes! You can also opt for using your favorite gluten-free toast. The options are endless!
I seriously cannot wait for you to try this copycat mellow mushroom bruschetta recipe – let me know if you do!
If you get a chance to try this easy homemade bruschetta recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Questions & Reviews
Don’t mind trying new recipes and using hubby n kids as test subjects lol
LOL keep me posted if you get a chance to try it! xoxo
Nice recipe seems pretty easy ima have to try it.
I love MM’s bruschetta. Is there a certain type of tomato that you prefer?
Hi Jordan! Roma (plum) tomatoes are my absolute favorite to use for bruschetta.
Hey there Jenn….I Love brushetta myself….& your recipe is “I wanna make” recipe.
Now my question is … I’ve never known there was a balsamic glace or white balsamic vinegar; so now for that — I live in Canada;;;do you know of anyplace I can get your arsenal of products here in Onntario, Canada — or how would I subsitute ingredients. I so want to make your recipe a.s.a.p. it looks sooooooooo good. I have been sitting here for the better part of a couple of hours pinning your appetizers recipes. I look forward to hearing back from you on this recipe.
thx bunches Jenn.
Thanks for pinning so many recipes, Janet — I appreciate it so!
The balsamic glaze is easy to make at home! For homemade balsamic glaze, mix 1 cup of balsamic vinegar with 1/4 cup brown sugar in a medium saucepan. Bring to a boil, then simmer until reduced by half, approx. 20 minutes. Sauce will thicken a bit more as it cools. Cool and store in the fridge for all your drizzling needs.
White balsamic vinegar can be purchased at most grocery stores (especially Whole Foods which I believe is in the Ontario area) but you can 100% use plain white wine vinegar instead which is even more readily available. I use plain white wine vinegar a LOT in my recipes – it’s great!
Hope this helps! xoxo
I made your recipe and it was great. I am not a big garlic fan, so i reduced the amt of garlic and added more fresh basil. I tried to post a picture, but could not figure out how to do it. Thanks so much for sharing
I made this tonight and OMG!! It was delicious. I had dinner at Mellow Mushroom last week and that’s my favorite. You nailed it! Thanks for adding the recipe.
You mentioned dill in the instructions but not in the ingredients. How much dill did you use? Thanks.
Hi Rhonda! Dill is one of the optional mix-ins that I add when I’m in the mood for it. (I’ll tweak the post so it’s better worded) You can add fresh or dried, and simply add it to taste. I usually start with 1/8 tsp and go from there. XOXO
Well, you definitely got gorgeous, tempting photos this time!! I’d love this bruschetta topping on anything—it’s fabulous
This was just so perfect!
Everyone loved them, the dill was inspired!!! SOOOO GOOD
Need. This. Now. Yes, I just ate dinner. What’s your point? 🙂
I totally love bruschetta this time of year. Caprese salads too. Anything with fresh vine ripened tomatoes as a matter of fact. Your pictures came out fabulous by the way…totally worth the wait.
Oh dear God, how I love bruschetta and how I love Mellow Mushroom! I can’t get over the HS Pie… It’s actually a good thing that we don’t have them in the Midwest. I’d be frequenting that place all too often. 😉 Going to try out this bruschetta!
I love a good bruschetta and this definitely sounds like a goodie! Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Love it! I enjoy the mellow mushroom and in paticular the holy shiitake pie, but I haven’t tried their bruschetta. I can’t wait to try this!
Yum that looks really delicious! Loving the photos too! I need to get better at my food photography.
every single thing you make photographs beautifully…and makes me insanely hungry!!
That looks amazing! I will have to try it on chicken or the cuc. cups. Need to stay away from bread for a bit! 😉
That topping looks AWESOME – I want to put it on eggplant chips 😀
Ahh yum! THat sounds so amazing! Must try!
How did you know I was craving bruschetta? I swear. You read my mind way too often…. it’s getting creepy. 😉
Oh wow, this looks amazing — and as someone with a serious tomato aversion, that’s really saying something! 🙂 I had no idea that Harris Teeter carries a balsamic glaze, either — that’s definitely something I’d use, so I’m going to have to hunt that down.
I LOVE Mellow Mushroom but I have never had their bruschetta
I don’t like tomatoes, but that sure looks pretty! 🙂
I’m literally going to Mellow Mushroom for the first time tonight!!! Ahhh!!! Now I think I need to try the bruchetta!
I love Mellow Mushroom! Their pizza is my favorite! I’ve never tried their bruschetta though! This looks absolutely amazing. Bruschetta is always such a great party food!
Mmh, this looks so delicious! xxx
I’m a psych major…I’ll gladly do some analyzing in return for your bruschetta. 😉 Waiting for the perfect lighting paid off; these look SO good!
Lucky I’m new around here so I haven’t been waiting a year… it would have been worth it though, as you can never have too many bruschetta recipes 🙂 (plus the pictures of this one are GORGEOUS!)
I won’t hold it against you since you’re posting it now 😉 Looks delicious!!!