Bruschetta and Goat Cheese Stuffed Grilled 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.
Servings: 12 mushrooms
Calories: 15kcal
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