Bruschetta-Stuffed Mushrooms

Bruschetta-Stuffed Mushrooms

4.4 of 5 (160)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 191.9
  • Total Fat: 12.3 g
  • Cholesterol: 9.6 mg
  • Sodium: 134.2 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 10.2 g

View full nutritional breakdown of Bruschetta-Stuffed Mushrooms calories by ingredient
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All the flavor of bruschetta, in a mushroom! All the flavor of bruschetta, in a mushroom!
Number of Servings: 2


    2 portabella mushrooms (or 6 baby portabella mushrooms)
    1 shallot, diced
    1/4 C red pepper, diced
    1/4 C zucchini, diced
    2 C baby spinach, stems removed
    1 clove garlic, smashed
    2 T flax seed meal
    1 T olive oil
    1 T balsamic vinegar
    1/2 Roma tomato, sliced
    1 oz mozzarella cheese
    2 t Parmesan cheese, shredded


Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

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Member Ratings For This Recipe

  • Incredible!
    33 of 33 people found this review helpful
    Delicious---tastes just like the portabella mushrooms we ate at a five-star restaurant! Yum! We cooked ours on the grill. - 10/24/09

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  • Incredible!
    13 of 13 people found this review helpful
    YUM!! i lOVE mushrooms and this one is FANTASTIC!!! prep doesnt bother me...i love to cook and this feeds that love without the usual high cals! - 10/17/09

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  • Incredible!
    11 of 11 people found this review helpful
    Nothing short of incredible. I fixed them today for Father's Day exactly as the recipe suggests. I was afraid the presentation would not be as good as the picture. They look beaurtiful and are, win. Even the non-vegetarians loved them! This recipe is a definite keeper. - 6/20/10

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  • Incredible!
    9 of 9 people found this review helpful
    My husband and I made this for company that was coming over. Half of us are vegetarian, half are not. We all loved this! I disagree that it's a lot of prep. It's really simple. We actually made the filling earlier in the day and stuffed and cooked the mushrooms later. - 12/16/10

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  • Incredible!
    9 of 10 people found this review helpful
    Loved it! This will make regular rotation. I had extra "stuffing", so I threw it together with a little whole wheat pasta and balsamic vinegar; it made a nice extra meal. - 1/24/10

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