Bruschetta Stuffed Portobellos (Printer-Friendly)
Savory portobello caps filled with fresh tomato bruschetta and melted cheese for a hearty, vegetarian meal.
# List of Ingredients:
→ For the Mushrooms
01 -
4 large portobello mushroom caps, stems removed
02 -
3 tablespoons extra virgin olive oil, plus more for drizzling
03 -
1 tablespoon balsamic vinegar
04 -
2 cloves fresh garlic, finely minced
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon fresh ground black pepper
→ Bruschetta Filling
07 -
1 1/2 cups ripe tomatoes, diced (such as roma or cherry)
08 -
1/4 cup red onion, finely diced
09 -
1 clove garlic, finely minced
10 -
1/4 cup fresh basil leaves, chopped, plus extra for serving
11 -
1 tablespoon extra virgin olive oil
12 -
1 tablespoon balsamic vinegar
13 -
1/4 teaspoon kosher salt
14 -
1/8 teaspoon fresh ground black pepper
→ For Topping
15 -
4 ounces fresh mozzarella cheese, sliced or torn
16 -
2 tablespoons parmesan cheese, finely grated
17 -
2 tablespoons goat cheese, crumbled (optional)
# Preparation Steps:
01 -
Preheat oven to 400 degrees Fahrenheit. Use a spoon to gently scrape out the gills from each portobello mushroom cap.
02 -
In a small bowl, whisk 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush mixture over both sides of each mushroom cap.
03 -
Arrange mushrooms gill side up on a parchment-lined baking sheet. Roast for 10 minutes to start softening.
04 -
Place diced tomatoes in a colander and sprinkle with a pinch of salt. Let drain for 10 minutes. In a mixing bowl, combine drained tomatoes, red onion, minced garlic, chopped basil, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix and adjust seasoning as desired.
05 -
Remove mushrooms from the oven and carefully drain any excess liquid. Flip mushrooms gill side up and fill evenly with bruschetta mixture. Top each cap with mozzarella and sprinkle with parmesan cheese. Add goat cheese if using.
06 -
Return mushrooms to oven. Bake another 10 to 12 minutes until cheese is melted and golden in spots.
07 -
Allow mushrooms to rest 2 to 3 minutes. Top with fresh basil leaves and drizzle with additional olive oil. Finish with balsamic glaze if desired.
# Additional Suggestions:
01 -
Drain tomatoes thoroughly to prevent excess moisture in the filling.
02 -
Let mushrooms rest briefly after baking to allow juices to redistribute.