grilled bruschetta portobello mushrooms

Name: Grilled Bruschetta Portobello Mushrooms
Prep time: 10 min
Cook time: 16 min
Yield: 2
Cuisine: American
Ingredients: 2 - large portobello mushroom caps; ## FILLING; 2 - roma tomatoes, chopped and well-drained; 8 - green olives, sliced; 2 tablespoon(s) chopped green onions; 5 - basil leaves, sliced; 1/4 (appx) cup(s) panko bread crumbs; 1 cup(s) shredded cheese, divided; - pepper to taste; ## MARINADE; 1/4 cup(s) olive oil; 2 tablespoon(s) balsamic vinegar; 1/2 tablespoon(s) red wine vinegar; 1 clove(s) minced garlic

6 Pinches

RC :)

Reading, PA

Updated on Jul 3, 2016

Combined two summertime favorites!

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prep time 10 Min

cook time 16 Min

method Grill

yield 2 serving(s)

Ingredients

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

How To Make grilled bruschetta portobello mushrooms

Step 1

Clean mushrooms caps -- remove stems and scrape out the black gills. Rinse.

Step 2

Mix marinade ingredients and coat mushrooms. Let sit for about an hour.
Step 3

Combine all filling ingredients, using 1/2 cup of the shredded cheese. Reserve the rest for topping.
Step 4

Preheat grill to medium. Grill mushrooms, cap down, for 6 minutes.
Step 5

Turn over and divide filling ingredients between the two caps. Top with the rest of the cheese.
Step 6

Grill the stuffed caps for an additional 10 minutes (appx).
Step 7

Remove from heat and serve.
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