If you’re looking for a low-carb or bread-free “bruschetta” recipe, this one for Mushroom Bruschetta Bites is just what you need. Super simple to make and incredibly easy to pop in your mouth. Make a bunch for a large dinner party.
The Mushroom Council and Kitchen PLAY invited me to get creative with mushrooms for their “Swap It or Top It” promotion. My assignment was an appetizer for the progressive party and I can tell you now that bruschetta is one of my all time favorite appetizers. The crusty bread, the sweet tomatoes, the tang of basil and garlic. It’s the perfect bite, in my opinion and I knew I had to swap the bread for mushrooms for this project.
Do you have a great recipe using mushrooms? You definitely should enter to win at mushroominfo.com for your chance at $5000. That’s one great prize if you ask me.
This recipe goes together really fast and can be made and ready for the table in less than 30 minutes. In fact, while the mushrooms roast, you can toss together the bruschetta topping and be ready to top and devour.
I popped over to my neighbors to give them a taste and their response was it was “Three-licious”. Not delicious or two-licious, but three-licious. I’ll take it.
I love using crimini mushrooms as they have a deeper flavor than a white button mushroom. Mushrooms are grown indoors, always in season and ready to use? Mushrooms are great roasted and take on the flavors you add to them. In this case it was garlic and olive oil.
This is also a great gluten-free alternative to the normal bruschetta and is fast to make and even faster to eat. Ok, without further ado, here’s the recipe for these “Three-Licious” Mushroom Bruschetta Bites.
Mushroom Bruschetta Bites Recipe
Ingredients
- 8 oz crimini mushrooms, wiped clean
- 2 whole garlic cloves, minced
- 1 tbsp olive oil
- ¾ cup roma tomatoes, diced
- 1 tbso toasted pine nuts
- 3 fresh basil leaves, minced
- 1 pinch kosher salt
- 1 pinch black pepper
- cooking spray
Instructions
- Preheat oven to 400º F. Spray a small rimmed baking sheet with cooking spray. Set aside.
- Remove stems from the mushrooms and place them on the prepared baking sheet. In a small bowl add the olive oil and minced garlic and stir to combine. Brush the mushrooms with the olive oil mixture and bake for 15 minutes, or until browned and bubbly. Remove from the oven and allow to cool slightly.
- While the mushrooms are roasting, add the diced tomatoes, pine nuts, minced basil, salt and pepper to a small bowl and stir gently to combine. Spoon into the warm mushroom caps, pressing lightly, and serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
This is the perfect stuffed mushroom for summer! Absolutely love this recipe…thanks for sharing!
-Shannon
I love your take on stuffed mushrooms. I could eat this whole platter, no lie!!
Gorgeous mushrooms. I love that you stuffed them with bruschetta for a summertime take on stuffed shrooms.
The cute little bites look so incredibly addicting! I wouldn’t be able to stop!
Man on man this looks so wonderful! I love mushroom everything.
These are gorgeous and perfect for summer!
Yep I love this.
Great appetizer!
Looks great to me Heather!!
Stuffed mushrooms are so good and I am loving this bruschetta filling! Looks so good!
Great play on ingredients, I would have never thought to swap out the bread for a meaty mushroom. Like it. And quick and easy appetizers are always a favorite in our house ….
These look and sound amazing!