Bruschetta and Goat Cheese Stuffed Mushroom Caps

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.

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!

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.

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

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

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Bruschetta and Goat Cheese Stuffed Grilled Mushroom Caps

5 from 2 votes

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

• Pin

Print Rate

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.

12 mushrooms

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.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Tips:

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 Information

Serving: 1mushroom, Calories: 15kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Cholesterol: 1mg, Sodium: 28mg, Fiber: 1g, Sugar: 1g

Author: Denise Bustard

Course: Appetizer

Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.