Grilled Portobello Mushrooms with Bruschetta
Looking for a light dinner or appetizer? These grilled portobello mushrooms with bruschetta are a great option.
Mushroom lover here and this summer I was looking for a lighter dinner option and remembered I made this grilled portobello mushroom recipe last year and loved them. They are a nice meatless meal when you are looking to incorporated more veggies into your diet. I also love the fact that you don’t need to use your oven in the heat of the summer and it uses in season tomatoes. The smokiness of the grilled mushrooms combined with the tangy tomato bruschetta is a delicious combination.
Why You'll Love This Recipe
- It’s a nice meatless and light dinner option.
- They make a great starter or appetizer course if you are entertaining.
- It’s an easy to make recipe requiring no special skills.
Ingredients
Portobello Mushrooms – Try to make sure they are all similar in size.
Olive Oil – Use your favorite good quality olive oil
Balsamic Vinegar – Use your favorite brand
Tomatoes – You will only need 2 medium sized tomatoes, you can use beefsteak or vine ripened tomatoes
Garlic Cloves – You are using 2 garlic cloves for flavor
Shallots – Shallots have a nice mild taste, you can substitute green onions if you like them better.
Fresh Basil – Fresh is best but you can use dried in a pinch.
Shredded Mozzarella – Shredded Mozzarella is preferred but you can use fresh mozzarella.
Salt & Pepper
Instructions
- Gently clean the mushrooms with a damp cloth, then using spoon remove the gills by gently scraping them off. Remove the stem but cutting it with a knife close to the mushroom cap.
- In a small bowl, mix the balsamic vinegar and olive oil until well blended.
- Brush the olive oil balsamic vinegar mixture onto the underside of the mushroom cap (the side you removed the gills). Sprinkle with salt and pepper.
- Place the mushrooms on a pre-heated grill cap side down and grill flipping halfway through, about 5-6 minutes.
- Top with the shredded mozzarella and grill until the cheese is melted, an additional 3-4 minutes.
- In a medium size bowl, dice the tomatoes, mince the shallots and garlic and add to the tomatoes. Thinly slice the basil leaves and add to the tomatoes.
- Drizzle the tomatoes with olive oil, balsamic vinegar, salt and black pepper. Mix well.
- Taste and adjust using more balsamic vinegar, salt and pepper if needed.
- When the mushrooms have come off the grill, top each portobello cap with the tomato mixture.
Storage Tips
This recipe is best prepared and eaten on the same day.
Grilled Portobello Mushrooms with Bruschetta
Materials
For the Mushrooms
- 7-8 Portobello Mushrooms
- 2 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2-3/4 cup Mozzarella, Shredded
For The Tomato Bruschetta
- 2 Medium Tomatoes, chopped
- 2 Garlic cloves, minced
- 2 tbsp Shallots, minced Can sub in green onions
- 2 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Basil, Fresh, julienned
Instructions
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 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
Nutrition
Other Recipes You May Like
