Grilled Portobello Mushrooms with Bruschetta & Mozzarella
Fresh bruschetta is juicy and flavorful, mozzarella cheese adds the extra layer of cheesiness, and the combination is filled into grilled portobello mushrooms. You may need extra napkin to catch up all these juicy and yummy drippings!
Yield
4 servingsPrep
5 minCook
10 minReady
16 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
or any vegetable oil |
|
| 4 | large |
mushrooms, portabello
about 5-inch in diameter, stemmed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Bruschetta | |||
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | cloves |
garlic
or as needed, minced |
|
| 4 | small |
tomatoes
vine-ripe, or 3 medium size, and cut into 1/2-inch cubes |
|
| ⅓ | cup |
basil
leaves, freshly chopped |
*
|
| 1 | cup |
mozzarella cheese
fresh or normal, cut into 1/2-inch cubes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
or any vegetable oil |
|
| 4 | large |
mushrooms, portabello
about 5-inch in diameter, stemmed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Bruschetta: | |||
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 3 | cloves |
garlic
or as needed, minced |
|
| 4 | small |
tomatoes
vine-ripe, or 3 medium size, and cut into 1/2-inch cubes |
|
| 79 | ml |
basil
leaves, freshly chopped |
*
|
| 237 | ml |
mozzarella cheese
fresh or normal, cut into 1/2-inch cubes |
*
|
Directions
Preheat the grill to medium-high heat.
Drizzle 1 tablespoon of olive oil over both sides of each mushroom.
Sprinkle the mushrooms with salt and pepper.
Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Meanwhile, add the extra-virgin olive oil and garlic in a medium bowl, and whisk until well blended.
Toss the tomatoes, cheese, and basil until evenly coated.
Season with salt and black pepper.
Place 4 hot grilled mushrooms gill side up on 4 individual plates.
Sprinkle with salt and pepper if needed.
Fill up the mushroom cap with the bruschetta and cheese mixture.
Drizzle a little bit more extra-virgin olive oil over if needed.
Serve and enjoy!
