Grilled Bruschetta Portobello Mushrooms
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Ingredients
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2large portobello mushroom caps
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FILLING
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2roma tomatoes, chopped and well-drained
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8green olives, sliced
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2 Tbspchopped green onions
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5basil leaves, sliced
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1/4 (appx) cpanko bread crumbs
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1 cshredded cheese, divided
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·pepper to taste
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MARINADE
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1/4 colive oil
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2 Tbspbalsamic vinegar
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1/2 Tbspred wine vinegar
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1 cloveminced garlic
How to Make Grilled Bruschetta Portobello Mushrooms
- Clean mushrooms caps -- remove stems and scrape out the black gills. Rinse.
- Mix marinade ingredients and coat mushrooms. Let sit for about an hour.
- Combine all filling ingredients, using 1/2 cup of the shredded cheese. Reserve the rest for topping.
- Preheat grill to medium. Grill mushrooms, cap down, for 6 minutes.
- Turn over and divide filling ingredients between the two caps. Top with the rest of the cheese.
- Grill the stuffed caps for an additional 10 minutes (appx).
- Remove from heat and serve.