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Mushroom and Burrata Bruschetta
  • Shiitake
  • Mushrooms
Serves:   8
(serving size: 2 slices)

  • Prep Time:   1 hour
  • Cook Time:   25 minutes
  • Total Time:   1 hour 25 minutes


1 pound shiitake mushrooms, stems discarded and caps quartered

1 pound cremini mushrooms, quartered
2 garlic cloves, minced
1 1/2 teaspoons chopped rosemary
1 teaspoon finely grated lemon zest
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
16 slices of peasant bread (from a long loaf), about 1/3 inch thick
1 pound burrata cheese, cut into 16 slices


 In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour. 

Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute. 

Top the toasts with the mushrooms. Top each with a slice of burrata and serve.

Contributed By Ethan Stowell Photo © John Kernick Published July 2011

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