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’.
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.
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.
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.