These Creamy Bruschetta Stuffed Mushrooms are the perfect easy appetizer packed with fresh tomatoes and herbs, and 3 delicious cheeses!
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Do you ever have those days in the kitchen where it seems like nothing is going your way? In spite of being a food blogger, I have more than my fair share of kitchen flops and these Creamy Bruschetta Stuffed Mushrooms were born out of a totally chaotic day in the kitchen when it seemed like absolutely nothing was going to turn out right. And then these happened…
I can’t remember whose idea it was – mine, or my assistant Ana’s – to add cream cheese and fresh herbs to our bruschetta stuffed mushroom filling, but after one bite of these Creamy Bruschetta Stuffed Mushrooms I just didn’t care whose idea it was. It was the perfect marriage of creaminess and the sharp bruschetta flavor that we all know and love, with lots of aromatic herbs…right at the end of the longest kitchen day ever. We snapped photos and then feasted. It was glorious!
If you love bruschetta or if you love stuffed mushrooms, or even if you just love appetizers in general, then you will simply adore these Creamy Bruschetta Stuffed Mushrooms. They’re the perfect combination of two of everyone’s favorite appetizers and aside from being insanely delicious, they’re also incredibly easy to make!
We’re in the height of fresh tomato season right now where I live and using the ripest and most flavorful tomatoes (along with fresh herbs, of course) in these Creamy Bruschetta Stuffed Mushrooms is definitely a game changer. But because tomatoes are readily available throughout the year these aren’t just a summer appetizer – they can be enjoyed year round at all your favorite parties and get-togethers!
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I hope you enjoy this delicious recipe for Creamy Bruschetta Stuffed Mushrooms! I’d love to know, what’s YOUR favourite stuffed mushroom flavour? Let me know in the comments below!
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Looking for even more delicious entertaining recipes? Try these other mushroom recipes below!
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Recipe Video
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Creamy Bruschetta Stuffed Mushrooms
Recipe: Ingredients
- 12-18 white button mushrooms (12 large or 18 med-small)
- a drizzle of olive oil
For the filling:
- 200 grams cream cheese (approximately 7 oz)
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons freshly chopped flat leaf parsley
- 1/2 teaspoon dried or fresh oregano
- 1 teaspoons chopped fresh basil (or dried)
- 1/2 teaspoon fresh (or dried) thyme leaves
- 2 cloves garlic, crushed
- salt and pepper (to taste)
- 3 medium ripe tomatoes, finely chopped and drained
For the topping:
- 1/2 cup freshly grated Parmesan cheese
- some chopped parsley for garnish (if desired)
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Wash and dry the mushrooms well, removing their stems and placing them top side down on a baking sheet that's been drizzled with olive oil.
- Add the cream cheese, mozzarella, and Parmesan cheese to a large bowl, along with the parsley, basil, oregano, thyme, garlic, and salt and pepper, mixing well to combine.
- Add the chopped tomatoes (drain them first!!) stirring the mixture gently just until combined.
- Spoon the mixture into the mushrooms until they're fully stuffed.
- Sprinkle the remaining Parmesan cheese on top and bake at 350 degrees Fahrenheit for about 18-20 minutes until the tops have browned slightly.
- Garnish with fresh parsley after baking and enjoy immediately.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These mushrooms were a huge hit in our house! The recipe made almost double the mushrooms it said it would (maybe mine were really shallow?) and I didn’t even have the full amount of cream cheese (I can only imagine the creaminess…) Wahoo for extras! The flavours fit so well together. The fresh herbs just made everything pop. Love this recipe. Thanks, Chrissie!!
So glad you loved these Heather!! And yes, the amounts can sometimes be off if your mushrooms are smaller or bigger – glad you enjoyed the extras! We also make these with portobello mushrooms sometimes as a light meal 😉
I don’t understand. Why am I putting the mushrooms up side down?
Where does the bruschetta come into play? There isn’t any mention of it in the ingredients or inductions.
Sounds good, but moving on to another recipe.
You place them top side down and fill them with the creamy bruschetta mixure that you made in instruction number 3.
Can I cook these and serve them a couple of hours later at room temperature?
You could, however they are best served hot.
Could you make these a day ahead
Sure! Just reheat them in the oven so the cheese gets melty and crispy on top.
I had never had stuffed mushrooms before and these were amazing! You do need to eat them immediately. I have used this recipe in the past and have looked it up again to make it now!
We’re so happy that you enjoyed our recipe. Thank you for taking the time to leave your feedback!