Great as an appetizer or a light main meal, this Portobello Mushroom Cap Bruschetta recipe is healthy and easy to make.

A Note About This Recipe: Be careful when scooping the tomato mixture into the mushroom cap. Try to leave as much liquid as possible in the bowl.

An additional option (and completely recommended) is to create a glaze to drizzle over the top of the completed bruschetta. This is accomplished b reducing the residual liquid from the mushroom mixture in a hot pan on the stovetop (instructions included in recipe).

Portobello Mushroom Cap Bruschetta

Prep Time: 5 minutes

Cook Time: 10 minutes

Category: Mains, Sides

Servings: 2 servings

Great as an appetizer or a light main meal, this Portobello Mushroom Cap Bruschetta recipe is healthy and easy to make.


  • 2 fresh whole portobello mushrooms (cleaned, stems removed)
  • 2 small roma tomatoes, diced
  • 1 large clove garlic, minced
  • 2 teaspoons balsamic vinegar
  • 1 oz goat cheese, crumbled
  • fresh basil (chiffoned)
  • salt & pepper to taste


  • Heat grill to medium-high heat.
  • In a medium bowl, mix together the tomatoes, garlic and balsamic vinegar. Set aside to marinate.
  • Spray vegetable tray well with olive oil spray.
  • With a slotted spoon or large fork (to minimize liquid inserted into the mushrooms), carefully spoon the tomato mixture into the mushroom caps, reserving residual liquid in the bowl.
  • Place filled mushrooms on vegetable tray and grill on medium-high heat for for 8 to 10 minutes, or until mushrooms are cooked through.
  • Transfer to a warm plate.
  • Immediately crumble 1/2 oz goat cheese on each bruschetta.
  • Sprinkle basil leaves as garnish and add any salt and pepper to taste.
    Optional: Add a Reduction
  • On the stovetop, reheat a small pan, lightly sprayed with olive oil, to medium-high heat.
  • Pour the residual liquid from the bruschetta mixture into the hot pan.
  • Cook, whisking constantly, until the liquid has reduced to a sticky-glaze consistency.
  • Gently drizzle over assembled bruschetta.

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