Creamy Bruschetta Stuffed Mushrooms
These Creamy Bruschetta Stuffed Mushrooms are the perfect easy appetizer packed with fresh tomatoes and herbs, and 3 delicious cheeses!
Calories 1573kcal
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)
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.
Video
Nutrition
Calories: 1573kcal | Carbohydrates: 38g | Protein: 86g | Fat: 124g | Saturated Fat: 71g | Cholesterol: 396mg | Sodium: 2904mg | Potassium: 2124mg | Fiber: 7g | Sugar: 23g | Vitamin A: 7382IU | Vitamin C: 56mg | Calcium: 1923mg | Iron: 5mg