Portobello stuffed mushrooms with bruschetta topping are the perfect bite-sized appetizers filled with spinach, mozzarella, breadcrumbs, tomatoes, and basil.
This simple stuffed mushrooms recipe is inspired by all of the fresh garden vegetables and tomatoes I have packed in my fridge. Over the years I’ve gotten pretty good at peeking into the refrigerator for a snack and making something out of nothing. Sometimes if I’m lucky I hit an edible home run.
It was a warm summer night, and I wanted to make a quick nibble before dinner. I always have mushrooms on hand, so I decided to make a twist on bruschetta. Instead of toasty bread, these stuffed mushrooms add more wholesome vegetables in each serving. Just a few minutes to get roasted and toasty in the oven, and they are ready to go!
It’s what inside that counts right? I’ve made sure not to waste one ounce of these mini portobello mushrooms. I always chop up the stems and add it to the filling for extra flavor and volume. In this recipe, I chopped fresh spinach, parsley, garlic, melty mozzarella cheese and wheat panko breadcrumbs . I used panko style breadcrumbs but choose your favorite.
If you want to go gluten free, switch out the breadcrumbs with chopped nuts or almond flour.
I chose mini portobello mushrooms because they are just the right two-bite size for me, plus I like the flavor. Large brown mushrooms will work well too. I get a little stuffing happy and try to fit as much tasty filling as I can, just pack it in!
Don’t you just LOVE tomato season? So ripe, sweet and juicy. Just perfect for some bruschetta topping! I just kept it simple with olive oil, salt, pepper and fresh basil. If you like a little more zip, mince up some garlic and add it right in.
Now out of the oven and ready to be devoured! The cheese has locked all of the goodness into one delicious stuffed mushroom. I add the tomato topping right before serving. The contrast between the warm savory mushroom with the fresh tomatoes is A+!
These stuffed mushrooms are supposed to be for sharing! I got a little overzealous and made more than two people could eat. I decided to drop off some mushrooms to my friend Gloria who lives down the street. She said she enjoyed eating them while relaxing on the couch. This girl knows how to do it right! If you are looking for a more classic herb and sausage stuffed mushrooms, you got to check out my recipe! What other ways have you stuffed mushrooms?
What is the best way to clean mushrooms?
Even before cleaning, make sure you are selecting mushrooms from the market that are not bruised or have a slimy coat. I’ve noticed the film when they’ve been sitting a little too long in the refrigerator. The most gentle method is to use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt on the cap. Also remember to remove any dirt from inside the cap once you take off the stem. Another method is to rinse the mushrooms lightly with cool water and pat dry with paper towels, but do not soak the mushrooms! If too much moisture is absorbed, the mushrooms will become slimy on the surface and won’t brown as nicely especially when sauteing.
Stuffed Mushrooms with Bruschetta Topping
- 12 mini portabella mushrooms, or large brown mushrooms (about 2-2.5 inches)
- 2 cloves garlic, finely minced
- 1 cup baby spinach, chopped
- 2 tablespoons Italian parsley leaves, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/3 cup bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 3/4 cup roma tomatoes, diced, ¼-inch dice
- 1 teaspoon olive oil, plus more as needed
- 4 basil leaves, thinly sliced
- Preheat oven to 425°F. Line a sheet pan with foil and lightly grease with olive oil or cooking spray.
- Wash and dry mushrooms. Remove stems and chop into small pieces for the mushroom filling, set aside.
- Place mushrooms on sheet pan stem side up, lightly drizzle with olive oil and season with some salt and pepper, set aside.
- In a medium sized bowl combine garlic, parsley, spinach, parsley, cheese, breadcrumbs, salt, and pepper.
- Spoon 2 tablespoons of filling into each mushroom cap, packing it in as tight as possible. Bake for 10 minutes, until mushroom is tender to tops of filling are lightly browned.
- In a small bowl combine tomatoes, 1 teaspoon olive oil, basil leaves and salt and pepper to taste. Add a small amount on top of each cooked stuffed mushroom. Enjoy!