Bruschetta Stuffed Portobello Mushrooms for a Fresh Twist

A delightful fusion of juicy ingredients tucked inside tender mushroom caps, perfect for a healthy appetizer or light meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 mushrooms

Course: Appetizers

Cuisine: Italian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 pcs Portobello Mushrooms Choose firm, undamaged varieties.

For the Filling

1 cup Cherry Tomatoes Opt for the ripest available.
1 cup Mozzarella Cheese Can substitute with goat cheese.
2 cloves Garlic Fresh garlic enhances flavor depth.
1 cup Fresh Basil Parsley can be used as a substitute.

For Roasting

2 tbsp Olive Oil Drizzle for richness.
1 tsp Sea Salt Adjust according to taste.
1 tsp Black Pepper Adjust according to taste.

Equipment

oven
baking sheet
Parchment paper
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the portobello mushrooms stem side up on the prepared baking sheet, spritz with olive oil, and season with sea salt and pepper.
Roast mushrooms in the preheated oven for 8–10 minutes until they start to soften.
Mix together chopped cherry tomatoes, mozzarella, minced garlic, olive oil, and basil in a bowl.
After roasting, let mushrooms cool slightly and drain excess moisture.
Generously fill each mushroom cap with the bruschetta filling.
Return stuffed mushrooms to the oven for an additional 8–10 minutes until cheese is melted.
Serve warm and enjoy!

Nutrition

Serving: 1mushroomCalories: 200kcalCarbohydrates: 15gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Ensure mushrooms are dried after roasting to prevent sogginess. Use fresh ingredients for the best flavor.

Tried this recipe?

Let us know how it was!