How To Make Stuffed Mushroom Bruschettas
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 16 large mushrooms
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 4 slices baguette, toasted
- Balsamic glaze, for drizzling
Instructions
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Preheat the oven to 375°F (190°C).
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Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet lined with parchment paper.
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Heat the olive oil in a pan over medium heat. Add the diced onion and minced garlic, and sauté until softened.
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Finely chop the reserved mushroom stems and add them to the pan. Cook for 3-4 minutes or until they release their moisture.
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In a bowl, combine the cooked mushroom mixture with Parmesan cheese, breadcrumbs, chopped parsley, salt, and pepper. Mix well to combine.
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Spoon the filling into each mushroom cap, pressing gently to pack it in.
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Bake the stuffed mushrooms for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
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While the mushrooms are baking, toast the slices of baguette until crisp.
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To serve, place a stuffed mushroom on each toasted baguette slice. Drizzle with balsamic glaze and garnish with additional parsley, if desired.
Nutrition
- Calories : 190kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 10mg
- Sodium : 300mg
- Total Carbohydrates : 23g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 7g
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