Bruschetta Mushrooms
- Number of Servings: 1
Ingredients
12 Cremini Mushrooms (aka Italian brown, baby bellas)2 fresh tomatos1-2 fresh garlic cloves finely minced or pressed through a garic pressBasil-freshMozzarella or Parmesean CheeseOlive oil, salt, pepper
Clean mushrooms and remove stems (save for stock or chop finely and add to bruschetta topping. Brush with olive oil.
Chop tomatoes (small dice works best) drain on paper towels or in a strainer.
Tear basil into 1/4 inch pieces.
Mix tomatos, garlic, basil and a touch (1/2-1 tsp) olive oil.
Fill mushrooms with tomatoe mixture, sprinkle lightly with salt and pepper. Top with a small slice or mozzarella cheese or a sprinkle of parmesean.
Place on grill preheated to med (indirect heat). Grill 4-5 mins until cheese is warm and melty (parmesean cheese will take longer so use a cooler part of the grill.
Serving Size: 12
Number of Servings: 1
Recipe submitted by SparkPeople user MTBIKN212.
Chop tomatoes (small dice works best) drain on paper towels or in a strainer.
Tear basil into 1/4 inch pieces.
Mix tomatos, garlic, basil and a touch (1/2-1 tsp) olive oil.
Fill mushrooms with tomatoe mixture, sprinkle lightly with salt and pepper. Top with a small slice or mozzarella cheese or a sprinkle of parmesean.
Place on grill preheated to med (indirect heat). Grill 4-5 mins until cheese is warm and melty (parmesean cheese will take longer so use a cooler part of the grill.
Serving Size: 12
Number of Servings: 1
Recipe submitted by SparkPeople user MTBIKN212.
Nutritional Info Amount Per Serving
- Calories: 373.9
- Total Fat: 26.6 g
- Cholesterol: 34.4 mg
- Sodium: 739.9 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.8 g
- Protein: 20.0 g
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