Bruschetta-Stuffed Mushrooms
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.
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 7 Servings
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- Serving size
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2 mushroom caps
Ingredients
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grape tomatoes
- 1 pints
- 480 ml
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olive oil
- 2 tsp
- 2 tsp
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garlic
- 2 clove
- 2 clove
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dried basil
- 2 tsp
- 2 tsp
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2% mozzarella cheese
- 1/3 cup
- 1/3 cup
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freshly grated parmesan cheese
- 2 tbsp
- 2 tbsp
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large "stuffer" mushrooms
- 14 oz (about 14 mushrooms)
- 14 oz (about 14 mushrooms)
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balsamic vinegar
- 1 tbsp
- 1 tbsp
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Directions
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Preheat oven to 350 degrees F. Cut tomatoes into quarters and set aside.
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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.
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Remove stems from mushrooms and fill with tomato mixture. Bake in oven for 15 minutes.
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Let cool slightly, then drizzle with balsamic vinegar. Serve warm.