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At The Picket Fence with Vanessa Hunt

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July 30, 2013

Bruschetta Grilled Stuffed Mushrooms

easy grilled bruschetta stuffed mushrooms from www.atthepicketfence.com

Mushrooms. You either love ’em or hate ’em.  Where do you land on that one?

I used to land on the “hate ’em” side but that might be due to the fact that I had only ever been exposed to the slimy, slightly gray colored version that come in a can. Now, if from the very beginning, I had tasted Grilled Stuffed Mushrooms, Bruschetta Style…well…I mean…just think of how my life could have been different!

If they had been marinated in balsamic vinegar and olive oil with a dash of salt and cracked black pepper…

 And then placed on the grill…

grilling mushrooms atthepicketfence.com

 And then they were taken off the grill and  the grilled mushrooms were stuffed with homemade bruschetta then topped with Panko bread crumbs AND grated parmesan cheese…

bruschetta stuffed mushrooms atthepicketfence.com

 And popped back on the grill so that the cheese could slowly melt and all of the flavors combine to form a delectable feast for the mouth.

Maybe if my first introduction to mushrooms had tasted like these bruschetta grilled stuffed mushrooms and looked like this I would have felt very differently about them.

balsamic grilled stuffed mushrooms atthepicketfence.com

 

When I think about all the years wasted not enjoying this deliciousness!

Oh the humanity! 😉

grilled bruschetta stuffed mushrooms atthepicketfence.com

 

Print
Bruschetta Grilled Stuffed Mushrooms

Bruschetta Grilled Stuffed Mushrooms

Ingredients

  • Large portabella mushrooms (2 per person)
  • Olive oil
  • Balsamic Vinegar
  • Salt and fresh pepper
  • 2 large tomatoes (I prefer roma)
  • Fresh Italian parsley
  • Fresh basil
  • 2 garlic cloves
  • 1/2 tsp. sugar
  • Panko bread crumbs
  • Parmesan Cheese

Instructions

  • Prepare grill
  • Wipe off mushrooms with damp cloth and gently remove stems.Place in bowl and coat with 1 Tbsp. olive oil, 1 Tbsp. balsamic vinegar, 1/4 tsp. salt and cracked black pepper.Set aside to marinate.
  • For Bruschetta: Dice and seed tomatoes and place in medium bowl. Add 1/4 cup chopped parsley and 2 tablespoons chopped fresh basil. Mince 2 cloves of garlic and add to tomato mixture. Add salt and pepper, 1/3 cup olive oil and 1/2 tsp. sugar.
  • Place marinated mushrooms directly on grill rack and grill for 5 minutes on each side. Remove from grill and stuff with bruschetta mixture then top each mushroom with 1 tablespoon each of Panko bread crumbs and grated parmesan cheese. Return to grill, lower heat and grill until cheese is melted. Enjoy!
3.1
https://www.atthepicketfence.com/bruschetta-grilled-stuffed-mushrooms/
This recipe is copyrighted by At The Picket Fence

Oh, and word to the wise, if you happen to make these while your kids are at day camp then you can sit outside on your deck/patio and gobble all of them right up while reading a book and sipping on peach ice tea. And if that doesn’t make you fall in love with mushrooms then I don’t know what will!

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For more great recipe ideas be sure to visit our Recipe Page!

12 Comments Filed Under: Appetizer, Recipes Tagged With: grilled, mushrooms, recipe, summer recipes

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Reader Interactions

Comments

  1. Kim says

    July 30, 2013 at 5:31 AM

    Those look so good. Thanks for sharing.

    Reply
  2. Kelly says

    July 30, 2013 at 5:50 AM

    Yum, I love mushrooms, one of my favorites. Thanks for sharing.

    Reply
  3. Jackie Adams says

    July 30, 2013 at 5:52 AM

    Especially love that last part (tho my kid is way past camp age) and I would probably substitute a glass of Pinot Grigio for the peach tea 😉
    These look awesome!

    Reply
  4. Yvonne @ StoneGable says

    July 30, 2013 at 6:08 AM

    Oh yes! We are in the love em’ camp!!! These are perfect for our grilling obsession! LOVE the bruschetta twist.

    Can’t wait to meet you in person at Haven!!!!

    Reply
  5. Angela says

    July 30, 2013 at 6:38 AM

    Oh, wow, these look fabulous! Thanks for sharing!!~~Angela

    Reply
  6. Sharon says

    July 30, 2013 at 6:53 AM

    I love mushrooms and this recipe sounds divine!

    Reply
  7. Julie says

    July 30, 2013 at 12:44 PM

    ohhh….yes please. I’ll eat these all day if you let me! Mushrooms are my fav!!

    Reply
  8. Debbie says

    July 31, 2013 at 6:59 AM

    OK, Vanessa, don’t take this the wrong way, but I was just certain this was a Heather post because it looked above my pay grade. She was the one with the word gourmet in her original blog title and all…

    These look absolutely magnificent!! I want to try them so badly, and I don’t think the husband likes mushrooms. It’s pretty sad that after 29 years I don’t know, but I just found out a year ago that he didn’t like watermelon. When you’re busy snarfing it in, you don’t pay attention.

    Reply
    • At The Picket Fence says

      July 31, 2013 at 8:01 AM

      LOL Debbie!!! I don’t take that the wrong way at all. In fact I take it as a HUGE compliment because my sister comes up with the best recipes and I’m just trying to keep up with her! 🙂 I purposely made these on a day when I knew I would have them all to myself since, while my hubby likes mushrooms, my kiddos don’t and I couldn’t bring myself to risk wasting them. I found out after we were married that my husband doesn’t like avocados which was SHOCKING and rocked my world! LOL! Of course, it just means I get to have all the guacomole to myself!

      Reply
  9. Sue {munchkin munchies} says

    July 31, 2013 at 11:32 AM

    These look soooooo good!

    Reply
  10. Jeanette @ Creating a Life says

    August 1, 2013 at 10:49 PM

    Dying over here-these look so delicious!

    Reply
  11. Sammy says

    August 5, 2013 at 11:26 AM

    It looks sooo good!

    Reply

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