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stuffed mushrooms with bruschetta and cheese
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5 from 4 votes


A classic party bruschetta without all the carbs, these Bruschetta Stuffed Mushroom Caps are a tasty, healthier option for your next celebration or gathering.
Prep Time5 mins
Cook Time15 mins
Course: Appetizer
Cuisine: American
Keyword: 3 ingredients, 30 minutes or less, fruit, mushrooms, vegetables
Servings: 24 mushrooms
Calories: 77kcal


  • 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