Somewhat Simple

Bruschetta Stuffed Mushrooms

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These bruschetta stuffed mushrooms are a tasty, healthier option for your next celebration or gathering.  Now you can enjoy a classic party bruschetta without all of the carbs.

Looking for more party foods to share with your friends? Here are a few of our favorites – Focaccia Pizza, Strawberry Shortcake Roll, and this Holiday Dessert Tray.

stuffed mushrooms with bruschetta and cheese

A Healthy Appetizer

These delicious stuffed mushrooms have become my go-to party appetizer! They came about years ago as a solution to staying on track with my health goals while also contributing something yummy for a work gathering. (Spoiler alert – they were such a hit!)

These would also be great for those New Year and bowl game celebrations where you might be trying to kickstart some healthy habits or, dare I say it…RESOLUTIONS!  The extra bonus with this stuffed mushroom recipes is that they are so darn easy to make. Truly. Here’s how to make them.

Stuffed Bruschetta Mushroom Ingredients

You need will need –

  • 2 8 oz containers of portobello mushroom caps
  • Pre-made bruschetta
  • A triangle of Parmesan cheese
  • Olive oil or cooking spray

portobello mushroom caps on a baking sheet

How to Make Bruschetta Stuffed Mushrooms

Prep – Preheat your oven to 400 degrees. Wash the mushrooms thoroughly to remove the dirt and grit. Dry them with a paper towel and remove the stems. Place the mushrooms, cap sides down on a silicon baking mat, on a baking sheet coated with olive oil or cooking spray.

baked mushroom caps

Cook – Bake the mushrooms for about 15 minutes in your oven. Remove them from the oven once they are tender and cooked through.

baked portobello stuffed mushrooms

Compile – Stuff each portobello mushroom cap with a spoonful of bruschetta, and top it off with a little slice of cheese.

stuffed bruschetta portobello mushrooms

How To Serve Them – These bruschetta stuffed mushrooms are good at room temperature or chilled. Either way, they are so tasty!

Make Ahead – You can make these ahead of time but I would recommend waiting to stuff them right before you’re ready to serve them to keep the mushrooms from getting soggy.  Just keep everything in the refrigerator until you’re ready to go.

Leftovers – And to make these mushrooms even more versatile, you can chop up leftover caps to use in omelets or quesadillas!

More Easy Appetizer Recipes

Here is the printable recipe –

stuffed mushrooms with bruschetta and cheese
5 from 3 votes
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BRUSCHETTA STUFFED MUSHROOM CAPS

A classic party bruschetta without all the carbs, these Bruschetta Stuffed Mushroom Caps are a tasty, healthier option for your next celebration or gathering.
Course Appetizer
Cuisine American
Keyword 3 ingredients, 30 minutes or less, fruit, mushrooms, vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Servings 24 mushrooms
Calories 77 kcal

Ingredients

  • 2 8 oz containers of portabella mushroom caps
  • pint premade bruschetta
  • 1 lb a triangle of Parmesan cheese
  • olive oil or cooking spray

Instructions

  1. Preheat your oven to 400 degrees.
  2. Wash your mushrooms to remove the dirt and grit. Dry with a paper towel and remove the stems.
  3. Place the mushrooms, cap sides down, on a baking sheet coated with olive oil or cooking spray. Bake for about 15 minutes in your hot oven.
  4. Remove from the oven once they are tender and cooked through.
  5. Top each mushroom with a spoonful of bruschetta, then finish with a little slice of cheese.
  6. Serve chilled or at room temperature.
Nutrition Facts
BRUSCHETTA STUFFED MUSHROOM CAPS
Amount Per Serving (1 cap)
Calories 77 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 304mg13%
Potassium 60mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 148IU3%
Calcium 224mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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