Bruschetta Stuffed Mushrooms

Bruschetta Stuffed Mushrooms

Serve these meaty mushroom caps brimming with Mediterranean flavors as an appetizer or a side to a sizzling steak.

servings
12
mushrooms

Ingredients











Cooking Instructions

1

Heat oven to 375°F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Place mushroom caps stem-side-down on sheet. In small bowl, stir together bread cubes with 1 1/2 teaspoons olive oil< and 1 minced clove garlic. Spread bread cubes and tomatoes (do not mix) on separate foil-lined baking sheet. Place both sheets in oven and bake 10 minutes.


2

Meanwhile, finely chop reserved mushroom stems and sauté in additional olive oil with remaining 2 cloves minced garlic, salt and pepper until softened, about 5-7 minutes.


3

Remove mushroom caps, bread and tomatoes from oven. Press tomatoes in a sieve draining all liquid. Discard liquid. Stir tomatoes into mushroom stems along with bread cubes, basil and fontina. Stuff mushrooms with mixture. Bake 12-15 minutes. Sprinkle with shredded parmesan. Garnish with basil leaves, if desired. Serve hot.


Ingredients











Cooking Instructions

1

Heat oven to 375°F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Place mushroom caps stem-side-down on sheet. In small bowl, stir together bread cubes with 1 1/2 teaspoons olive oil< and 1 minced clove garlic. Spread bread cubes and tomatoes (do not mix) on separate foil-lined baking sheet. Place both sheets in oven and bake 10 minutes.


2

Meanwhile, finely chop reserved mushroom stems and sauté in additional olive oil with remaining 2 cloves minced garlic, salt and pepper until softened, about 5-7 minutes.


3

Remove mushroom caps, bread and tomatoes from oven. Press tomatoes in a sieve draining all liquid. Discard liquid. Stir tomatoes into mushroom stems along with bread cubes, basil and fontina. Stuff mushrooms with mixture. Bake 12-15 minutes. Sprinkle with shredded parmesan. Garnish with basil leaves, if desired. Serve hot.


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