by Megan of Take a Megabite
The winter season is full of award shows for music, film and television. Host a viewing party and treat your guests to an elegant array of appetizers, beginning with Bruschetta Stuffed Mushrooms by Megan from Take a Megabite. This appetizer is stuffed with Wisconsin Fontina, cherry tomatoes, garlic and basil for a new spin on traditional Italian bruschetta.
By Megan of Take a Megabite
Servings: 12 mushrooms
12 medium-sized mushrooms, stems removed and reserved
1 tablespoon plus 1 1/2 teaspoons olive oil, divided
3 cloves garlic, divided and minced
3/4 cup tiny baguette bread cubes
8 cherry tomatoes
1 cup (4 ounces) Wisconsin Fontina Cheese, shredded
1/4 cup basil, chopped
Salt and pepper to taste
Wisconsin Parmesan Cheese shredded, for garnish
Preheat oven to 375°F.
Place mushrooms stem-side down on baking sheet coated with 1 tablespoon olive oil. In small bowl, stir together bread cubes with 1 1/2 teaspoons olive oil and 1 clove garlic. On separate foil-lined baking sheet, place bread mixture and tomatoes. Bake mushrooms, bread mixture and tomatoes for 10 minutes.
Meanwhile, finely chop mushroom stems and sauté with remaining 2 cloves garlic and salt and pepper until softened, about 5-7 minutes.
Remove mushrooms, bread and tomatoes from oven. Press tomatoes through sieve removing all liquid. Stir tomatoes into mushroom stems with bread cubes, basil and shredded Fontina. Stuff mushrooms with mixture. Bake 12-15 minutes. Sprinkle with shredded Parmesan. Serve hot.