Grilled Bruschetta Portobello Mushrooms
Rating:
☆☆☆☆☆ 0 votes
Serves:
2
Prep:
10 Min
Cook:
16 Min
Method:
Grill
Ingredients
- 2
- large portobello mushroom caps
- 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
- 1/4 c
- olive oil
- 2 Tbsp
- balsamic vinegar
- 1/2 Tbsp
- red wine vinegar
- 1 clove
- minced garlic
FILLING
MARINADE
How to Make Grilled Bruschetta Portobello Mushrooms
- 1Clean mushrooms caps -- remove stems and scrape out the black gills. Rinse.
- 2Mix marinade ingredients and coat mushrooms. Let sit for about an hour.
- 3Combine all filling ingredients, using 1/2 cup of the shredded cheese. Reserve the rest for topping.
- 4Preheat grill to medium. Grill mushrooms, cap down, for 6 minutes.
- 5Turn over and divide filling ingredients between the two caps. Top with the rest of the cheese.
- 6Grill the stuffed caps for an additional 10 minutes (appx).
- 7Remove from heat and serve.
About Grilled Bruschetta Portobello Mushrooms
Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Portobello, #bruschetta
