Chorizo mushroom Bruschetta

Chorizo mushroom Bruschetta

There are times that I have no time to prepare a meal or there are no leftovers from the day before. So much to do… Time just seems to fly! So normally when this happens I try to make something simple but tasty. Nothing can go wrong with Bruschetta toasts. They are made with homemade tomato sauce and fresh herbs. I can make this Bruschetta come together in 20 minutes. While they are baking in the oven you can prepare a delicious mouthwatering tomato and cucumber salad. You will be amazed in how well they both combine together.

chorizo mushroom bruschetta

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Chorizo mushroom Bruschetta

August 21, 2018
: 20 min
: easy


  • Portuguese bread, sliced in half
  • Homemade tomato sauce
  • Smoked Portuguese chorizo, thinly sliced
  • Mushrooms, thinly sliced
  • a few walnuts, chopped
  • 1 garlic clove, chopped
  • a few thyme stems
  • Mozzarella Cheese, sliced
  • Fresh Basil leaves
  • Drizzle of olive oil
  • Pinch of salt and fresh ground black pepper, to taste
  • Step 1 Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Step 2 Place the bread slices onto the prepared baking sheets.
  • Step 3 Spread the tomato sauce onto each slice.
  • Step 4 In a medium saucepan drizzle some oil olive and sauté for about 5 minutes the chorizo and the mushrooms. While it’s sautéing add in the walnut, garlic, thyme stems, salt and fresh pepper, to taste.
  • Step 5 Top each slice of bread with the chorizo mixture and then add a slice of mozzarella cheese and garnish with fresh basil. Top it with a bit more of tomato sauce.
  • Step 6 Place them into the oven and bake for 8 to 10 minutes, or until bread is golden brown and cheese is melted.
  • Step 7 Take the bruschetta toasts out of the oven. Drizzle some oil olive over them and serve immediately.


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Tag me @greenhousepantry on Instagram and include the hashtag #familyfood4all I would love to see your tasty creations!

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