Portobello stuffed mushrooms with bruschetta topping are the perfect bite-sized appetizers filled with spinach, mozzarella, breadcrumbs, tomatoes, and fresh basil. from jessicagavin
Ingredients:
- 12 mini portabella mushrooms or large brown mushrooms (about 2-2.5 inches)
- 2 cloves garlic finely minced
- 1 cup baby spinach chopped
- 2 tablespoons Italian parsley leaves chopped
- 1/2 cup mozzarella cheese shredded
- 1/3 cup bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 3/4 cup roma tomatoes diced, ¼-inch dice
- 1 teaspoon olive oil plus more as needed
- 4 basil leaves thinly sliced
Instructions:
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Preheat oven to 425°F. Line a sheet pan with foil and lightly grease with olive oil or cooking spray.
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Wash and dry mushrooms. Remove stems and chop into small pieces for the mushroom filling, set aside.
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Place mushrooms on sheet pan stem side up, lightly drizzle with olive oil and season with some salt and pepper, set aside.
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In a medium sized bowl combine garlic, parsley, spinach, parsley, cheese, breadcrumbs, salt, and pepper.
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Spoon 2 tablespoons of filling into each mushroom cap, packing it in as tight as possible. Bake for 10 minutes, until mushroom is tender to tops of filling are lightly browned.
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In a small bowl combine tomatoes, 1 teaspoon olive oil, basil leaves and salt and pepper to taste. Add a small amount on top of each cooked stuffed mushroom. Enjoy!
