When I lived in Jacksonville I used to make these grilled portobello bruschetta’s all the time for lunch or a side dish to some sort of extra protein at dinner. I’m not sure why, but I just kinda stopped making them. For some random reason yesterday, I decided that I was going to make them for lunch… I’m thinking it has something to do with the fact we just spent a week not eating all that well (so many cookies) at Dwight’s family’s annual trip. So I’m craving veggies right now. I mean, a lot of veggies!!
Pretty sure that a portobello bruschetta fits the bill for lots of veggies! One of the great things about stuffing the portobello with a bruschetta mixture is that it becomes a sorta “one pot” grilled vegetarian dish. Makes it even that much faster and with that much easier to clean up. Total bonuses for us busy people. Not to mention that tomatoes, garlic, onion and basil is the best in the summer. Hence why one of my go to summer recipes is a quick bruschetta pasta.
You actually have two choices though with this recipe: cook the bruschetta mixture on top of the portobello mushrooms at the same time or top the mushrooms with a cold bruschetta mixture after the mushrooms grill. I opt for cooking the tomato bruschetta mixture with the grilled portobello because you get gooey yummy mozzarella and we all know that cheese is pretty awesome that way 🙂
Grilled Portobello Bruschetta
- 4 large portobello mushrooms or 6 medium
- 2 pints of cherry tomatoes, sliced
- 1.5 cups of small mozzarella balls, sliced or you can usually buy a small container of them
- 1/4 cup - 1/3 cup of chopped red onion
- 3 cloves of garlic, minced
- 1 bunch of basil, chopped
- 2 tablespoons balsamic vinegar
- splash of olive oil
- kosher salt
- Pre-heat the grill to medium heat or the oven to 350F.
- Slice and chop all the vegetables, cheese and basil.
- Add in the balsamic vinegar, splash of olive oil and a large pinch of salt. Taste and adjust the seasonings. The balsamic mellows when grilling so you can easily add more.
- Place the mixture in the mushrooms
- Place on the grill and close the lid. Cook for 10-15 minutes. Check on them occasionally in case some of the mixture wants to fall out. If baking, just put on a baking sheet.
- Once the mushrooms are cooked through, remove from the heat and serve.
Low Carb, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added