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Sourdough Bruschetta with Portobello Mushrooms and Castello® Creamy Blue

Sourdough Bruschetta with Portobello Mushrooms and Castello® Creamy Blue

2 servings

You can never go wrong with grilled, buttery bread, melted cheese, and flavourful portobello mushroom. This sourdough bruschetta with blue cheese and portobello lets you explore a lot of different flavours and textures to create a delicious ensemble. It is ideal for a barbeque, an appetiser or as a side dish for the main course. You only need a few ingredients and a small amount of time to make this, and as soon as you taste the burst of flavours, this sourdough bruschetta with blue cheese and portobello mushroom will be your new favourite.

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  • redcurrants blueberries or redcurrent jelly
  • fresh herbs


1. Cut mushrooms into ½ centimetre slices. On a hot grill (or grill pan), fry the mushrooms until they start to show grill marks. 

2. Fry the bread in butter on both sides until golden brown, while still warm place on a plate for serving.

3. Arrange the slices of grilled mushroom on the bread.

4. Top with a slice of Creamy Blue and quickly grill in the oven until the cheese is slightly melted.


Optional: Serve with some fresh berries like red currant or blueberries or a bit of red currant jelly, finish with a fresh herb like parsley or chervil.

Sensory hack tip

Sensory hack tip

To add more flavour, split a few cloves of garlic in halves and rub on one side of the bread after frying it in butter. You can also sprinkle some finely chopped bell peppers on top or some green onions.

Tips & Tricks

Tips & Tricks

For at bit more salt, add prosciutto or Parma ham on top after grilling. It goes perfectly with the slightly salty blue cheese and the flavourful mushroom.

Serving Suggestion

Serving Suggestion

Add figs on top after grilling to balance the tangy blue cheese but remember to use fully ripe ones so they get all the good sweetness.


  • How to make bruschetta with blue cheese and portobello mushroom?

    Start by cutting the portobello into slices and fry them on a pan. Then fry the bread before arranging the fried portobello and slices of blue cheese on top. Bake in the oven for a while to make the blue cheese melt. You find more information in our recipe.

  • Can you make bruschetta with blue cheese in advance?

    It does not take long to make bruschetta with blue cheese, but you can prepare some or all of it in advance if you want. Cut bread, portobello, and blue cheese into slices so everything is ready to fry and assemble right before serving. Or you can even fry the mushroom and the bread slices in advance, so you only need to add slices of blue cheese and bake it for a few minutes before serving.

  • How to serve bruschetta with blue cheese and portobello mushroom?

    In general, bruschetta is a good snack, starter, or side dish and the same goes for bruschetta with blue cheese and portobello mushroom. It looks tempting on any serving platter, so you can serve it on its own or as part of a bigger meal – no matter what, the delightful bites are very likely to disappear before you know it.