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    Bruschetta and Goat Cheese Stuffed Mushroom Caps

    August 7, 2015 by Denise Bustard 30 Comments

    Home / Recipes / Appetizers / Bruschetta and Goat Cheese Stuffed Mushroom Caps

    Jump to Recipe

    Fire up the grill and make these bruschetta and goat cheese stuffed grilled mushroom caps! Vegetarian, low carb, veggie-heavy, and perfect for an outdoor party or barbecue.

    Hands up if you love appetizers....meeeee!! I am certainly no stranger to deep fried appetizers, but I also love the veggie- heavy ones, like grilled caprese zucchini roll ups or strawberry spinach spring rolls. And these bruschetta stuffed grilled mushroom caps? YES.

    plate filled with bruschetta stuffed grilled mushroom caps

    These are easy to prep and cook on the grill so a) you don't need to turn on your oven (huge yay in the summer!) and b) easy clean-up.

    They are simple, flexible, and the best part? It's perfectly OK for you to polish off a whole batch yourself. In fact, do yourself a favor and eat them all! They're actually really good for you!

    Reasons you’ll ♡ grilled mushroom caps

    • they are vegetarian and low carb
    • they cook on the grill for easy clean up (and no turning the oven on!)
    • they are simple to prep and ready to cook in just 15 minutes

    bruschetta stuffed mushrooms on vegetable grilling plate before grilling

    The mushrooms

    You can put on your creative hat here and use your favorite (stuff-able) mushrooms. Button mushrooms are pictured, but cremini and even portobello would work for this recipe.

    If you use portobello mushrooms, these will be quite large but could work as a side dish. Follow the cooking directions for these enchilada stuffed grilled portobellos.

    Bruschetta

    Bruschetta is traditionally defined as grilled bread topped with any number of toppings including tomatoes. These days, it commonly refers to a mixture of chopped tomatoes, garlic, basil leaves, parmesan cheese and balsamic vinegar. Our recipe skips the bread in favor of our delicious little mushroom caps, and swaps parmesan cheese for goat cheese.

    When spooning the bruschetta into the mushroom caps, be sure to drain as much liquid as possible.

    Grilling the mushroom caps

    For this recipe, you absolutely must have a vegetable grilling plate to prevent your mushroom caps from tipping over and dumping the bruschetta through the barbecue grates. This is the one I own and love.

    Don't forget to spray the grilling plate well with oil before adding the mushroom caps; you could also brush the caps with olive oil before stuffing them.

    In the absence of a barbecue, you could try broiling the mushrooms for 3-5 minutes, though I have not tried and cannot guarantee it will work the same.

    grilled mushroom caps stuffed with bruschetta and topped with goat cheese and fresh basil

    Recipe tips

    • save the mushroom stems and use them for other recipes that call for vegetables: stir fries, frittatas, etc
    • try to strain off as much liquid as possible when stuffing the mushroom caps
    • feel free to swap the goat cheese for parmesan or mozzarella
    • you absolutely need a vegetable grilling plate to keep the stuffed mushrooms from falling through the grates of your barbecue
    • spray the veggie grilling plate generously before adding the mushroom caps
    • to take these over the top, drizzle with balsamic reduction before serving
    • this recipe makes 12 mushrooms, so be sure to double or triple if you are serving a crowd

    bruschetta stuffed grilled mushroom caps on a plate

    More healthy appetizers

    • Smoky Sweet Potato Hummus
    • Ultra Crispy Air Fryer Chickpeas
    • Crispy Baked Zucchini Fries
    • Jalapeno Smoked Gouda Puff Pastry Pinwheels
    • Smoked Salmon Cucumber Roll Ups
    bruschetta and goat cheese stuffed mushroom caps on gray plate
    Print Recipe
    5 from 1 vote

    Bruschetta and Goat Cheese Stuffed Grilled Mushroom Caps

    Course: Appetizer
    Cuisine: American
    Calories: 15kcal
    Author: Denise Bustard
    Servings: 12 mushrooms
    Fire up the grill and make these bruschetta and goat cheese stuffed grilled mushroom caps! Vegetarian, low carb, veggie-heavy, and perfect for an outdoor party or barbecue.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins

    Ingredients

    • 12 fresh whole mushrooms button or crimini
    • 2 small plum tomatoes
    • 1 clove garlic minced
    • 1 teaspoon balsamic vinegar
    • 2-3 tablespoons goat cheese crumbled
    • fresh basil
    • sprinkling of salt & pepper

    Instructions

    • Heat barbecue to medium heat.
    • Wash the mushrooms and pull out the stems (save the stems for another recipe!). Set aside.
    • In a medium bowl, mix together the tomatoes, garlic and balsamic vinegar.
    • Spray a vegetable grilling tray well with oil. Gently spoon the bruschetta into the mushroom caps (you're going to want to discard as much liquid as possible) and arrange on the tray.
    • Grill for 8-10 minutes, until mushrooms are tender and cooked through.
    • Immediately place a small spoonful of goat cheese on the warm bruschetta, scatter the basil leaves, and sprinkle generously with salt & pepper.
    • Serve immediately.

    Notes

    Storage
    These mushroom caps do not keep well, and I do not recommend prepping them ahead.
    Recipe tips
    • save the mushroom stems and use them for other recipes that call for vegetables: stir fries, frittatas, etc
    • try to strain off as much liquid as possible when stuffing the mushroom caps
    • feel free to swap the goat cheese for parmesan or mozzarella
    • you absolutely need a vegetable grilling plate to keep the stuffed mushrooms from falling through the grates of your barbecue
    • spray the veggie grilling plate generously before adding the mushroom caps
    • to take these over the top, drizzle with balsamic reduction before serving
    • this recipe makes 12 mushrooms, so be sure to double or triple if you are serving a crowd

    Nutrition

    Serving: 1mushroom | Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 1mg | Sodium: 28mg | Fiber: 1g | Sugar: 1g
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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    Comments

    1. Sandee

      January 05, 2017 at 8:40 pm

      This are delish on the grill. It is winter, any suggestion for indoor preparation?
      Thanks.

      Reply
      • Denise

        January 05, 2017 at 10:26 pm

        Hi Sandee, I can't say for sure as I haven't tested them in the oven. However I'd think that you could cook them under the broiler? Maybe pre-broil the mushrooms (unfilled) until soft, then fill them and heat the filling through? I hope this helps.

        Reply
    2. Cyndi - My Kitchen Craze

      August 11, 2015 at 6:22 pm

      What a great idea!! My hubby would love these!! They are so cute too!! 🙂

      Reply
    3. Thao @ In Good Flavor

      August 11, 2015 at 1:11 pm

      So true how the free activities can be the ones that are most memorable and fun. These stuffed mushrooms look so good! I would be tempted to eat them all too, but since they are so light and healthy, I won't feel too bad about it!

      Reply
    4. Sam @ SugarSpunRun

      August 11, 2015 at 8:58 am

      These are so cute, and I'd bet so tasty, too!

      Reply
    5. Jessica @ Sprinkle Some Sugar

      August 11, 2015 at 6:18 am

      OMG. As of lately I have been obsessed with mushrooms so these are literally making me want to reach into the screen and eat them ALL! Also, a staycation sounds amazing!

      Reply
    6. Michelle { A latte Food }

      August 10, 2015 at 9:54 pm

      Ooh these look amazing! And I love staycations too! They're so relaxing and stress-free! 🙂

      Reply
    7. Alyssa @ My Sequined Life

      August 10, 2015 at 9:50 pm

      So glad you guys had a great staycation! This is the perfect appetizer, Denise. I'd definitely have eaten the whole tray myself, too!

      Reply
    8. [email protected]

      August 10, 2015 at 4:42 pm

      Denise these mushrooms look so good and I love love goat cheese on almost everything so I know what I am making soon!!

      Reply
    9. Alice @ Hip Foodie Mom

      August 10, 2015 at 2:57 pm

      Denise, I'm with you!! I also plan on soaking up every minute of what's left of summer and I need to make these stuffed mushroom caps!!! They look so good!!!!

      Reply
    10. Geraldine | Green Valley Kitchen

      August 10, 2015 at 12:08 pm

      Sounds like you've had a wonderful week together with your family. Simple is definitely something we all need these days - a nice relaxed couple of days with family. Love these mushroom caps, Denise - simple, healthy and delicious looking!

      Reply
    11. Denise

      August 10, 2015 at 10:19 am

      Thanks, Arpita!

      Reply
    12. Denise

      August 10, 2015 at 10:19 am

      Kate, I'm so sorry I didn't get to your comment until now! I don't think they would hold up very well...after grilling, the tomatoes released some liquid (more and more as they sat). They are best served right away...maybe you could bring them separately and cook them up on location?

      Reply
    13. Denise

      August 10, 2015 at 10:16 am

      Ha ha, you and me both, Jessica! 🙂

      Reply
    14. Izzy

      August 10, 2015 at 10:10 am

      Booo for no more staycation!! It sounds like you guys had a lot of fun though! I wish everyday could be a staycation, haha! These mushroom caps are so cute and I love that you added some goat cheese!

      Reply
      • Denise

        August 10, 2015 at 10:11 am

        I know...the end of holidays is so hard 🙁 Thanks, Izzy!

        Reply
    15. [email protected]

      August 09, 2015 at 10:16 pm

      Simple is best! I love finding fun & simple ways to spend time with my kids....and I LOVE finding simple and delicious new recipes like this one! Can't wait to try it!

      Reply
      • Denise

        August 10, 2015 at 10:15 am

        I am with you on that, Cathy! Simple seems more fun for both the kids and adults!

        Reply
    16. Meg @ With Salt and Wit

      August 09, 2015 at 7:14 pm

      I love mushrooms and we adore bruschetta so this appetizer is a must!

      Reply
      • Denise

        August 10, 2015 at 10:15 am

        Thanks, Meg! They're so ridiculously easy 😉

        Reply
    17. Stacey @ Bake.Eat.Repeat.

      August 09, 2015 at 6:29 pm

      What a great idea! Bruschetta stuffed mushroom caps would be just amazing!

      Reply
      • Denise

        August 10, 2015 at 10:15 am

        Thanks, Stacey!

        Reply
    18. Krista @ Joyful Healthy Eats

      August 08, 2015 at 1:26 pm

      Ok, that sounds so fun! Love the idea of burgers in the back of a tailgate! Coolest mom ever!

      These stuffed mushrooms... gurl! I need them in my life! All my favorite ingredients, bruschetta, goat cheese, mushrooms... i'm in!

      Reply
      • Denise

        August 10, 2015 at 10:17 am

        Ha ha I guess I'd better enjoy being a cool mom for now! We have a lot more years until he's a teenager and I'm not cool! Thanks, Krista 🙂

        Reply
    19. Justine | Cooking and Beer

      August 08, 2015 at 8:40 am

      This is SUCH a fun twist on bruschetta! So clever! Pinned!

      Reply
      • Denise

        August 10, 2015 at 10:17 am

        Thanks, Justine!

        Reply
    20. Medha @ Whisk & Shout

      August 07, 2015 at 8:26 am

      Yum! It's like super low carb bruschetta- what's not to love!

      Reply
      • Denise

        August 10, 2015 at 10:19 am

        Yes! Never thought of that! Thanks, Medha!

        Reply
    21. Kathy @ Beyond the Chicken Coop

      August 07, 2015 at 6:49 am

      Sounds like a perfect week! These mushrooms are such a clever way to build bruschetta! The perfect appetizer.

      Reply
      • Denise

        August 10, 2015 at 10:19 am

        Thanks, Kathy! It was a GREAT week 🙂 🙂

        Reply

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