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Portobello Mushroom Bruschetta

Shannon Slabaugh



Whether you're looking to get more vegetables into your diet or in the search for a tasty healthy appetizer, this recipe is the perfect thing for you! 

Serve this with:

recipe image

Portobello Mushroom Bruschetta

Yield:Serves 2


  • 4 large portobello mushrooms, stemmed
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3 small to medium sized vine ripened tomatoes, diced
  • 1/2 cup low fat mozzarella cheese
  • 1/4 cup chopped fresh basil leaves


  1. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill for about 5 minutes, each side. 
  2. In a bowl mix together the extra-virgin olive oil and garlic.
  3. Add the tomatoes, cheese, and basil and toss until mixed.
  4. Season the tomato salad, to taste, with salt and pepper.
  5. Add the tomato salad to the grilled mushrooms, drizzle the top with balasmic vinegar.


  1. Eat immediately after creating. 
  2. Store in fridge to preserve freshness. 

Nutrition facts

serves 2 people
Calories Per Serving:259
% Daily Value
38% Total Fat 17g
5% Cholesterol 15mg
1% Sodium 229mg
10% Total Carbohydrate 18g
9% Sugars 5g
10% Protein 10g
32% Vitamin A 34
8% Vitamin C 46

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