Grilled Bruschetta Portobello Mushrooms

Grilled Bruschetta Portobello Mushrooms

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Combined two summertime favorites!


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10 Min
16 Min


  • 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

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.

Printable Recipe Card

About Grilled Bruschetta Portobello Mushrooms

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American

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