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
May 19, 2016
Great as an appetizer or a light main meal, this Portobello Mushroom Cap Bruschetta recipe is healthy and easy to make.
Persons
2
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
- 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
Instructions
- 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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