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

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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.