Grilled Portobello Mushrooms with Bruschetta (Edit recipe)

Grilled portobello mushrooms topped with melted mozzarella and a tomato bruschetta. A great meatless option or appetizer when entertaining.

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	261
Fat:	19 g
Carbohydrates:	12 g
Protein:	12 g
Cholesterol:	16 g
Sodium:	726 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 4

Ingredients

Portobello MushroomsPortobello Mushrooms
2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
.5 tsp Salt
.25 tsp Black Pepper
MozzarellaMozzarella
Medium TomatoesMedium Tomatoes
2 Garlic, cloves, minced
2 Tbsp Shallot, minced (Can sub in green onions)
2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
.5 tsp Salt
.25 tsp Black Pepper
BasilBasil

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the mushrooms

Gently clean each mushroom with a damp paper towel. Then remove the stem with a knife and scrape out the gills with a spoon. Discard the gills.
To a small bowl add the olive oil, balsamic vinegar, s & p. Mix until fully combined then brush the mixture onto the underside of the mushroom cap (where you removed the gills).
Grill 5-6 minutes. Flipping occasionally.
Add the shredded mozzarella to the bottom part of the mushroom and grill until melted an additional 3-4 minutes.
Remove from the grill and set aside.

Prepare the bruschetta

To a medium size bowl add the chopped tomatoes, the minced shallot and garlic clove, salt, pepper, olive oil, balsamic vinegar, and the basil. Mix until combined.
Taste and adjust for seasoning by adding a bit more vinegar or salt if necessary.
Scoop some of the bruschetta onto each mushroom cap piling on as much as you like until most of the bruschetta if not all is used up.
Serve and enjoy.

Notes

This dish is best eaten the day of. To serve if you don't have a large serving tray, you can line a baking sheet with parchment paper and lay each mushroom cap onto the baking sheet. Then fill each cap with the bruschetta.