BRUSCHETTA stuffed MUSHROOMS- an appAteaser

I love stuffed mushrooms of any sort, and I love bruschetta. So what better than a mushroom stuffed with bruschetta! You can whip these babies up at a moments notice. Literally!

I prefer the smaller white button mushrooms. Feel free to use the larger variety. I just like to be able to pop them in my pie hole with out having to dirty any eating utensils. I’m lazy like that! Clean up the mushrooms, and take the stems out, leaving a nice divot for the stuffin’.

Now here’s where things get fun. Feel free to make this recipe your own. If I have fresh mozzarella, cut up small cubes and tuck them in the mushroom.


Grab a 14 ounce can of petite diced tomatoes with garlic and olive oil. I love Red Gold brand, in particular, because they are a family owned company that uses tomatoes from small family owned farms in Michigan, and the Mid-West. And…well they are yummy too. I used to saute the garlic, and chop tomatoes, to make the bruschetta, now I pop open a can of these maters and I am good to go! I love anything that makes my life easier.

1 cup of Caesar Salad Croutons, measure them out, and then place them in a Zip-loc bag and take out all your aggression on the little suckers.

Now combine the crushed croutons and the can of drained tomatoes with garlic and olive oil. Toss in a generous tablespoon of Lighthouse Freeze Dried Basil or fresh if you have it.


Let the tomato and crouton mixture set for a few minutes to let the croutons soak up any juices from the tomatoes. Like I said before if you don’t have mozzarella, no biggy. If you have fresh grated Parmesan cheese instead then add 1/4 cup to the bruschetta mixture. If you have neither…please no worries.


Take a teaspoon and scoop a spoon full of bruschetta mixture into each mushroom. Be sure to pack it into the mushroom, but also don’t be afraid to pile the bruschetta up high. Pop these scrumptious morsels into a 400 degree oven for 15 minutes. Take out, and let cool for 5-10 minutes before serving.

Bruschetta Stuffed Mushrooms

12-15 medium sized white button mushrooms, cleaned and de-stemmed
1 14 ounce can petite diced tomatoes with garlic and olive oil
1 cup Caesar salad croutons, measured then crushed
1 generous tablespoon freeze dried or fresh basil
optional: 12-15 small cubes of fresh mozzarella cheese or 1/4 cup fresh grated Parmesan cheese
So easy a monkey could make them!


Try to refrain from adding any salt to this recipe. The monkey tried it once and it was too salty. The croutons add enough salt to the recipe with out adding more.
Happy Noshing!

post signature

Related Posts Plugin for WordPress, Blogger...

Comments

  1. 1
    Amy | She Wears Many Hats :

    This looks yummmmmmmy!

  2. 2
    Paige Kelly :

    I can not wait to make these. My mouth is watering just reading the recipe.

  3. 3
    Friberg Clan :

    Oh, yum! We should have a stuffed mushroom throwdown….

  4. 4
    Heidi :

    My sweet tooth needs to be balanced out by something savory. This is perfect! Can't wait to try. Merry Christmas!

  5. 5
    Kim @ Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore} :

    Hey Girl! Thanks for linking this awesome recipe to Saturday Swap!!!! I'm hosting some friends this weekend and will plan to try this.

Trackbacks