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Bruschetta-Stuffed Mushrooms
10 min prep time
20 min cook time
7servings
Recipe by
Cassandra L. Verdi, MPH, RD and Stephanie A. Dunbar, MPH, RD
Source
Diabetes Superfoods Cookbook and Meal Planner
Photo by
Mittera
How to Make 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.
10 min prep time
20 min cook time
7servings
2 mushroom caps
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Step-By-Step Instructions:
- Preheat oven to 350 degrees F. Cut tomatoes into quarters and set aside.
- 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.
- Remove stems from mushrooms and fill with tomato mixture. Bake in oven for 15 minutes.
- Let cool slightly, then drizzle with balsamic vinegar. Serve warm.
Nutrition facts
7 Servings
-
Serving Size
2 mushroom caps
- Amount per serving Calories 50
-
Total Fat
3g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 3mg
- Sodium 55mg
-
Total Carbohydrate
4g
- Dietary Fiber 1g
- Total Sugars 2g
- Protein 4g
- Potassium 270mg
- Phosphorous 85mg
Ingredients
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
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