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.
Servings: 24 mushrooms
- 2 8 oz containers of portabella mushroom caps
- pint premade bruschetta
- 1 lb a triangle of Parmesan cheese
- olive oil or cooking spray
Preheat your oven to 400 degrees.
Wash your mushrooms to remove the dirt and grit. Dry with a paper towel and remove the stems.
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.
Remove from the oven once they are tender and cooked through.
Top each mushroom with a spoonful of bruschetta, then finish with a little slice of cheese.
Serve chilled or at room temperature.
Serving: 1cap | Calories: 77kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 304mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Calcium: 224mg | Iron: 1mg