Bruschetta Stuffed Mushrooms

Sheila

A bite of savory mushroom topped with fresh topping and crunchy bread crumb topping. This appetizer is easy to make ahead and assemble at the last minute.

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Prep Time 15

Cook Time 30

assembly 10

Total Time 55

Course Appetizer

Cuisine Italian

Servings servings45

Calories 171 kcal

Equipment

large skillet
platter for serving

Ingredients

8 ounces white button mushrooms cleaned and the stems removed
3 whole roma tomatoes
1/4 cup red onion, chopped very small
1 whole garlic clove, grated
3 tbsp olive oil
5 ounce bag Caesar croutons
1/2 cup shredded Parmesan cheese
2 tbsp finely chopped fresh basil
pinch of salt and pepper

Instructions

Cooking mushrooms.

Add one tablespoon of olive oil to a large skillet over medium-high heat. Place cleaned and stemmed mushrooms stem side down in the pan. Saute for 5 minutes, flip and saute for an additional 5 minutes. When mushrooms are soft and browned on both sides, remove them to a paper towel-lined plate.

Making bruschetta filling.

Chop Roma tomatoes into tiny cubes and place them in a large sieve over a bowl after you chop them so access juice drains of
Chop red onion very small, and grate one garlic clove.
Add drained tomato, chopped onion, and grated garlic to a bowl and toss with one tablespoon of olive oil and a pinch of salt and pepper.

Topping

Place 2 cups of the Caesar croutons in food processor, pulse until they fine crumbs.
Remove any excess mushroom juice from the skillet with a paper towel, and then add 1 tablespoon of olive oil to the pan over medium heat. When the oil is warm and sliding around in the pan, add crouton crumbs and toast them in the pan, continuously moving them around so they don't burn. This will take about 5 minutes. Remove the pan from heat and allow the croutons to cool.
After they are completely cooled toss with Parmesan cheese and 1 tablespoon of finely chopped fresh basil.

Assembly

Place mushroom caps on a platter. Spoon filling into each mushroom cap.
After the mushrooms are all filled, sprinkle the crouton topping generously over them, then sprinkle additional Parmesan and chopped basil over top for added color and garnish.

Notes

This recipe can be prepped the day before by making each element and assembling it right before guests arrive. Remove the mushrooms from the refrigerator so they come to room temperature, or warm them in the microwave for a minute.

Nutrition

Serving: 2mushroomsCalories: 171kcalCarbohydrates: 12gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 222mgPotassium: 91mgFiber: 0.4gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 1mgIron: 0.2mg

Keyword appetizer, garlic, mushrooms, olive oil, tomato

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