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Grilled portobello mushroom with bruschetta on top of it.

Grilled Portobello Mushrooms with Bruschetta

Stillwood Kitchen
Grilled portobello mushrooms topped with melted mozzarella and a tomato bruschetta. A great meatless option or appetizer when entertaining.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 4 People
Calories 215 kcal

Ingredients
  

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

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.
 

Nutrition

Serving: 1gCalories: 215kcalCarbohydrates: 11gProtein: 7gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 9mgSodium: 764mgPotassium: 688mgFiber: 3gSugar: 7gVitamin A: 161IUVitamin C: 6mgCalcium: 141mgIron: 1mg
Keyword appetizer, bruschetta, dinner, portobello mushrooms
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