Why You’ll Love This Recipe

These Bruschetta Stuffed Portobello Mushrooms are bursting with fresh, vibrant flavors. The meaty portobello mushrooms create a hearty base, while the bruschetta topping—packed with juicy tomatoes, aromatic garlic, and fragrant basil—adds a zesty punch. The balsamic glaze gives it a tangy sweetness, making each bite irresistible. This dish is quick to prepare, healthy, and perfect for those who enjoy Mediterranean-inspired flavors. Plus, it’s naturally gluten-free and vegetarian!

Ingredients

For the mushrooms:

  • 4 large portobello mushroom caps (stems removed and cleaned)

  • 1 tablespoon olive oil (for brushing)

  • Salt and pepper to taste

For the bruschetta topping:

  • 2 cups cherry tomatoes (diced)

  • 1/4 cup fresh basil (chopped)

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon extra virgin olive oil

  • 1 clove garlic (minced)

  • Salt and pepper to taste

  • 1/4 cup shredded mozzarella cheese (optional, for topping)

For garnish (optional):

  • Fresh basil leaves

  • Balsamic glaze

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the mushrooms:

  1. Preheat the oven to 375°F (190°C).

  2. Gently clean the portobello mushroom caps with a damp cloth to remove any dirt. Remove the stems and scrape out the gills with a spoon to create room for the stuffing.

  3. Brush both sides of the mushroom caps with olive oil and season with salt and pepper.

  4. Place the mushrooms, gill-side up, on a baking sheet lined with parchment paper.

2. Make the bruschetta topping:

  1. In a medium bowl, combine the diced tomatoes, chopped basil, balsamic vinegar, olive oil, and minced garlic.

  2. Season with salt and pepper to taste, and stir everything together to combine.

3. Stuff the mushrooms:

  1. Spoon the bruschetta mixture generously into each mushroom cap, ensuring they are well-filled.

  2. If using mozzarella, sprinkle a small amount on top of each mushroom for a melty, cheesy finish.

4. Bake the mushrooms:

  1. Place the stuffed mushrooms in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the topping is heated through.

  2. If you added cheese, bake for an additional 2-3 minutes until the cheese is melted and bubbly.

5. Serve:

  1. Remove the mushrooms from the oven and drizzle with balsamic glaze for an extra burst of flavor.

  2. Garnish with additional fresh basil leaves and serve immediately.

Servings and Timing

  • Servings: 4 servings (1 mushroom per person)

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

Variations

  • Vegan version: Omit the mozzarella cheese or replace it with a dairy-free cheese alternative for a vegan-friendly option.

  • Add protein: For a more filling meal, top the mushrooms with cooked chicken,  crumbles before baking.

  • Spicy version: Add red pepper flakes or finely diced jalapeños to the bruschetta topping for a spicy kick.

  • Gluten-free: This recipe is naturally gluten-free, but you can serve it with gluten-free bread for a more traditional bruschetta experience.

Storage/Reheating

  • Storage: Leftover Bruschetta Stuffed Portobello Mushrooms can be stored in an airtight container in the refrigerator for up to 2 days.

  • Reheating: To reheat, place the mushrooms on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until heated through.

Conclusion

Bruschetta Stuffed Portobello Mushrooms are a flavorful, fresh, and healthy dish that’s perfect for any occasion. With a savory, zesty bruschetta topping, rich portobello mushrooms, and a drizzle of balsamic glaze, this recipe is simple yet full of vibrant flavors. Whether you serve it as an appetizer, a light meal, or a side dish, it’s sure to become a favorite in your recipe rotation. Quick, easy, and full of flavor—what’s not to love?

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Bruschetta Stuffed Portobello Mushrooms

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free
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Description

Bruschetta Stuffed Portobello Mushrooms combine the best of two delicious worlds: the fresh, vibrant flavors of bruschetta and the hearty, earthy richness of portobello mushrooms. These mushrooms are stuffed with juicy tomatoes, garlic, fresh basil, and balsamic vinegar, then baked to perfection. Perfect as an appetizer, light meal, or vegetarian option, this dish is quick, flavorful, and naturally gluten-free.

Ingredients

For the mushrooms:

  • 4 large portobello mushroom caps (stems removed and cleaned)

  • 1 tablespoon olive oil (for brushing)

  • Salt and pepper to taste

For the bruschetta topping:

  • 2 cups cherry tomatoes (diced)

  • 1/4 cup fresh basil (chopped)

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon extra virgin olive oil

  • 1 clove garlic (minced)

  • Salt and pepper to taste

  • 1/4 cup shredded mozzarella cheese (optional, for topping)

For garnish (optional):

  • Fresh basil leaves

  • Balsamic glaze

Instructions

  • Prepare the mushrooms:

    • Preheat the oven to 375°F (190°C).

    • Clean the portobello mushroom caps with a damp cloth to remove any dirt. Remove the stems and scrape out the gills with a spoon to create room for the stuffing.

    • Brush both sides of the mushroom caps with olive oil and season with salt and pepper.

    • Place the mushrooms, gill-side up, on a baking sheet lined with parchment paper.

  • Make the bruschetta topping:

    • In a medium bowl, combine the diced tomatoes, chopped basil, balsamic vinegar, olive oil, and minced garlic.

    • Season with salt and pepper to taste, and stir to combine.

  • Stuff the mushrooms:

    • Spoon the bruschetta mixture generously into each mushroom cap, ensuring they are well-filled.

    • If using mozzarella, sprinkle a small amount on top of each mushroom.

  • Bake the mushrooms:

    • Place the stuffed mushrooms in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the topping is heated through.

    • If you added cheese, bake for an additional 2-3 minutes until the cheese is melted and bubbly.

  • Serve:

    • Remove the mushrooms from the oven and drizzle with balsamic glaze for extra flavor.

    • Garnish with additional fresh basil leaves and serve immediately

Notes

Vegan version: Omit the mozzarella cheese or replace with a dairy-free cheese alternative.Add protein: Top the mushrooms with cooked chicken, for a more filling meal.Spicy version: Add red pepper flakes or diced jalapeños to the bruschetta topping for some heat.Gluten-free: This recipe is naturally gluten-free. Serve with gluten-free bread for a more traditional bruschetta experience.

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