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grilled bruschetta portobello mushrooms

rcrc avatar
Recipe by
RC :)
@rcrc
Reading, PA

Combined two summertime favorites!

►
yield 2 serving(s)
prep time 10 Min
cook time 16 Min
method Grill

Ingredients For grilled bruschetta portobello mushrooms

  • 2
    large portobello mushroom caps
  • FILLING
  • 2
    roma tomatoes, chopped and well-drained
  • 8
    green olives, sliced
  • 2 Tbsp
    chopped green onions
  • 5
    basil leaves, sliced
  • 1/4 (appx) c
    panko bread crumbs
  • 1 c
    shredded cheese, divided
  • pepper to taste
  • MARINADE
  • 1/4 c
    olive oil
  • 2 Tbsp
    balsamic vinegar
  • 1/2 Tbsp
    red wine vinegar
  • 1 clove
    minced garlic

How To Make grilled bruschetta portobello mushrooms

  • 1
    Clean mushrooms caps -- remove stems and scrape out the black gills. Rinse.
  • 2
    Mix marinade ingredients and coat mushrooms. Let sit for about an hour.
  • 3
    Combine all filling ingredients, using 1/2 cup of the shredded cheese. Reserve the rest for topping.
  • 4
    Preheat grill to medium. Grill mushrooms, cap down, for 6 minutes.
  • 5
    Turn over and divide filling ingredients between the two caps. Top with the rest of the cheese.
  • 6
    Grill the stuffed caps for an additional 10 minutes (appx).
  • 7
    Remove from heat and serve.
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