These bruschetta stuffed mushrooms are a twist on the iconic Italian appetizer!
Now, I realize that this antipasto is typically served over warm & toasted bread, so I guess you can’t really call this “bruschetta” but it’s basically the same tomato antipasto. This recipe makes 6 mushrooms.
What you will need:
- 6 medium to large sized white mushrooms
- 2 large plum tomatoes – chopped very small
- 2-3 basil leaves – chopped
- 1/2 teaspoon minced garlic
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- mozzarella cheese
- salt & pepper to taste
The first thing you will want to do is hollow out your mushrooms. Carefully rip off the stem and scoop out the insides with a spoon. Be gentle when you do this otherwise the mushroom will split!
Brush the bottoms of the mushrooms with olive oil.
In a bowl, combine the chopped tomatoes, basil, garlic, oil, vinegar and salt & pepper.
Put a piece of the mozzarella cheese in the mushroom – top with your tomato mix. Alternatively, you can stuff the mushroom with tomato first and top with the cheese! Either works.
Bake at 350 for 25 minutes or until the mushrooms are brown and the cheese has melted.
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