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  1. Low Calorie
  2. Side Dish
  3. Vegetarian

Grilled Portobello Mushrooms with Bruschetta and Mozzarella

 
301
Remove the stem and gill of each mushroom. All the tomatoes are beautifully cubed, set aside. Juicy-tender grilled mushroom, refreshing bruschetta and mozzarella. All the ingredients you need to make this quick, easy and tasty recipe. Yum, yum! Drizzle 1 tablespoon of olive oil over both sides of each mushroom. Grill until the mushrooms are heated through and tender, about 5 minutes per side. Meanwhile, add the extra-virgin olive oil and garlic in a medium bowl, and whisk until well blended. Set aside. Get a few beautiful tomatoes washed and dried, set them on the cutting board. Slice and cube the tomatoes into 1/2-inch cubes. Now stack the fresh basil leaves from your backyard or grocery store together like I did. Roll the leaves together tightly. Using a knife slice the leaves. Nicely sliced basil leaves. Cube the mozzarella cheese nicely and neatly. Add the tomatoes, basil and mozzarella into the bowl with dressing. Mix until well combined and evenly coated. Place 4 hot grilled mushrooms gill side up onto 4 individual plates. Serve it with any your favorite cold drink or beer! Time to enjoy!

Fresh bruschetta is juicy and flavorful, mozzarella cheese adds the extra layer of cheesiness, and the combination is filled into grilled portobello mushrooms. You may need extra napkin to catch up all these juicy and yummy drippings!

Yield

4

servings

Prep

5

min

Cook

10

min

Ready

16

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

4 tablespoons olive oil
or any vegetable oil
4 large mushrooms, portabello
about 5-inch in diameter, stemmed 		*
1 x salt and black pepper
to taste 		*
Bruschetta:
4 tablespoons olive oil, extra-virgin
3 cloves garlic
or as needed, minced
4 small tomatoes
vine-ripe, or 3 medium size, and cut into 1/2-inch cubes
⅓ cup basil
leaves, freshly chopped 		*
1 cup mozzarella cheese
fresh or normal, cut into 1/2-inch cubes 		*

Directions

Preheat the grill to medium-high heat.

Drizzle 1 tablespoon of olive oil over both sides of each mushroom.

Sprinkle the mushrooms with salt and pepper.

Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, add the extra-virgin olive oil and garlic in a medium bowl, and whisk until well blended.

Toss the tomatoes, cheese, and basil until evenly coated.

Season with salt and black pepper.

Place 4 hot grilled mushrooms gill side up on 4 individual plates.

Sprinkle with salt and pepper if needed.

Fill up the mushroom cap with the bruschetta and cheese mixture.

Drizzle a little bit more extra-virgin olive oil over if needed.

Serve and enjoy!

 

* not incl. in nutrient facts

Add review

 

 

Comments

Alwine Gross

that is really goot I grilled too day and everry whas surprised hwo goot its test.

over 11 years ago

Would be great to drizzle basalmic vinegar on3H427

almost 6 years ago

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 25593% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 15% • Vitamin C 23%
Calcium 2% • Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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