BRUSCHETTA STUFFED MUSHROOMS || keto stuffed mushrooms
292 views · Published 7 February 2017 · 1:31 · Indexed 24 October 2026
Channel: Hungry Elephant · 2017 · Howto & Style
BRUSCHETTA STUFFED MUSHROOMS These bruschetta mushrooms are a twist on the iconic Italian appetizer! Now, I realize that this antipasto is typically served over warm & toasted bread, so I guess you can't really call this "bruschetta" but it's basically the same tomato antipasto. This recipe makes 6 mushrooms. What you will need: 6 medium to large sized white mushrooms 2 large plum tomatoes - chopped very small 2-3 basil leaves - chopped 1/2 teaspoon minced garlic 1 teaspoon olive oil 1 teaspoon balsamic vinegar mozzarella cheese salt & pepper to taste The first thing you will want to do is hollow out your mushrooms. Carefully rip off the stem and scoop out the insides with a spoon. Be gentle when you do this otherwise the mushroom will split! Brush the bottoms of the mushrooms with olive oil. In a bowl, combine the chopped tomatoes, basil, garlic, oil, vinegar and salt & pepper. Put a piece of the mozzarella cheese in the mushroom - top with your tomato mix. Alternatively, you can stuff the mushroom with tomato first and top with the cheese! Either works. Bake at 350 for 25 minutes or until the mushrooms are brown and the cheese has melted. Enjoy! What can you find on The Hungry Elephant's youtube? Recipes, recipes and more recipes. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. We may have just started but we'll be bringing you TWO recipes a week.. Tuesday and Friday. So, follow along with us as we bring you the latest from our kitchen! Don't forget to subscribe! For full recipes, just head to: www.thehungryelephant.ca Or follow us on social media: Twitter: @aHungryElephant Instagram: HungryElephant Facebook: www.facebook.com/TheHungryElephantCDN snapchat: @hungry_elephant
