Grilled Portabello Mushroom Bruschetta

Elevate your appetizer game with this Grilled Portobello Mushroom Bruschetta, a modern twist on the classic Italian favorite! Juicy portobello mushroom caps serve as an earthy, flavorful base that’s perfectly grilled and then topped with a vibrant medley of cherry tomatoes, fresh basil, and red onion. A drizzle of balsamic-marinated olive oil enhances every bite, while a sprinkle of Parmesan cheese adds the perfect touch of savoriness. Served alongside golden, buttery sourdough slices, this recipe is a celebration of fresh ingredients and bold flavors. Whether you enjoy it as a satisfying plant-based appetizer or a light main course, this bruschetta is a versatile, gluten-free-friendly dish that’s as stunning as it is delicious! Perfect for summer grilling, dinner parties, or a flavorful weekday treat.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 4 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 2 cloves Garlic
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1.5 cups Cherry tomatoes
• 0.5 cups Fresh basil leaves
• 0.25 cups Red onion
• 0.25 cups Parmesan cheese
• 4 slices Sourdough bread slices
• 2 tablespoons Butter

Directions

Step 1

Clean and remove the stems from the portobello mushrooms. Pat them dry with a paper towel.

Step 2

In a small bowl, mix 2 tablespoons of olive oil, balsamic vinegar, minced garlic, salt, and pepper.

Step 3

Brush the mixture evenly over the portobello mushroom caps and let them marinate for 10 minutes while preparing other ingredients.

Step 4

Dice the cherry tomatoes, finely chop the basil leaves, and mince the red onion. Combine them in a medium-sized bowl.

Step 5

Add 1 tablespoon of olive oil and a pinch of salt and pepper to the tomato mixture. Toss gently to combine. Set aside.

Step 6

Preheat a grill or grill pan over medium heat. Place the marinated mushrooms on the grill, gill side down, and cook for 3-4 minutes per side until tender. Remove from heat and set aside to cool slightly.

Step 7

Brush the sourdough bread slices with the remaining olive oil or butter and grill for 1-2 minutes per side until lightly toasted.

Step 8

Place each grilled mushroom cap on an individual serving plate, gill side up. Spoon the tomato-basil mixture generously into the mushroom caps.

Step 9

Sprinkle grated Parmesan cheese over the top of each bruschetta for added flavor.

Step 10

Serve immediately with the grilled sourdough slices on the side, allowing guests to scoop the bruschetta onto the bread, or enjoy as-is for a gluten-free option.

Nutrition Facts

Serving size	(1034.1g)

Amount per serving	% Daily Value*
Calories	1420.4

Total Fat 92.0g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 6.0g
Cholesterol 88.0mg	0%
Sodium 2262.0mg	0%
Total Carbohydrate 114.7g	0%
Dietary Fiber 18.3g	0%
Total Sugars 26.7g
Protein 40.7g	0%

Vitamin D 5.9IU	0%
Calcium 360.6mg	0%
Iron 7.3mg	0%
Potassium 3021.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 11.2%

Carbs: 31.7%