Bruschetta-Stuffed Mushrooms

Bruschetta-Stuffed Mushrooms
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.

Bruschetta is a colorful and delicious appetizer for any gathering. For a lower carb option, try this simple bruschetta stuffed in mushrooms instead of serving it on the traditional baguette.

This recipe can be found in The Diabetes Superfoods Cookbook and Meal Planner.  


  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    7 Servings
  • Serving size
    2 mushroom caps
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    2 mushroom caps
  • Amount per serving Calories 50

  • Total Fat 3g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 3mg
  • Sodium 55mg
  • Total Carbohydrate 4g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 4g
  • Potassium 270mg
  • Phosphorus 85mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Fat



  • grape tomatoes
    1 pints
  • olive oil
    2 tsp
  • garlic
    2 clove
  • dried basil
    2 tsp
  • 2% mozzarella cheese
    1/3 cup
  • freshly grated parmesan cheese
    2 tbsp
  • large "stuffer" mushrooms
    14 oz (about 14 mushrooms)
  • balsamic vinegar
    1 tbsp


  1. Preheat oven to 350 degrees F. Cut tomatoes into quarters and set aside.

  2. In a skillet, heat olive oil and add garlic. Saute garlic for about 1 minute. Add tomatoes and continue to saute for about 4 minutes. Remove from heat and stir in basil and both cheeses.

  3. Remove stems from mushrooms and fill with tomato mixture. Bake in oven for 15 minutes.

  4. Let cool slightly, then drizzle with balsamic vinegar. Serve warm.