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
- 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
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.
These mushroom caps do not keep well, and I do not recommend prepping them ahead.
- 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
Serving: 1mushroom | Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 1mg | Sodium: 28mg | Fiber: 1g | Sugar: 1g