This amazing Portobello Mushroom Bruschetta is my new spin on a classic with tomatoes, basil, and garlic. It just takes 5 ingredients and 2 easy steps to make these vegan, gluten free, and so incredibly delicious appetizers.
If you have like me a soft spot for Mediterranean recipes, then come on board and get excited. Whenever I get the chance, I often come back to my recipes and eat a big bowl of my Mediterranean Eggplant Soup or I’m in the mood for my Mediterranean Vegan Burger.
Or maybe the 10 Minute Mediterranean Vegan Pasta, if things need to be done super quick. Or how about the Mediterranean Quinoa with Cashew Tzatziki, or a pizza night with my Mediterranean Vegan Pizza.
And now you can expect a new addition to this fondness for Mediterranean inspired food. So here’s the deal with my Portobello Mushroom Bruschetta.
It’s a new and modern addiction of a classic, low carb, party approved, made for spring and summer gatherings, company, easy but impressive, versatile, healthy, mouthwatering, full of flavor and always the way to go when you’re craving something delicious.
Before we get started with this, I give you some hints about the different ways of how to cook Portobello Mushrooms: you can choose from three methods: baking, frying, or grilling. No matter what method you are going to try, this recipe will work, so no worries.
For all methods it is however always important to clean the mushrooms properly! Remove the stem and carefully scrape out the gills with a spoon. Please don’t forget this step because otherwise the mushrooms will taste very earthy or muddy.
So now that you’re prepared, let’s get real in the kitchen: first mix 2 cloves of garlic (pressed), with 2 Tbs of olive oil in small bowl. Use this as a marinade for the portobello mushrooms and coat them using a pastry brush.
Season with salt and pepper, then heat a large grilling pan (or use another method see above) and cook them for 6 minutes, so each side for 3 minutes.
While the portobellos cooking, mix the chopped tomatoes, remaining olive oil, garlic, basil in small bowl. Set aside.
Next and last step: divide the portobello mushrooms on small plates top them with the tomato filling, enjoy.
This will make a versatile appetizer for lunch or dinner. Or you can make it part of a full meal by combining the Portobello Mushroom Bruschetta with my Garlic Parmesan Potatoes or for example the Mashed Cauliflower Green Bean Casserole.
I served this Portobello Mushroom Bruschetta recently at a potluck dinner party and what I can say is they were gone in no time. Everyone were excited about trying these .
I mean who doesn’t love easy food that looks good and pretty?
These easy vegan appetizers are a timekeeper. Spring is here and there and this is the time that you might want to enjoy the beauty of being out there.
Think about BBQs, get togethers, and potlucks where everyone bring some food. So whenever you don’t know what to bring, these beauties will do the trick.
They are pretty easy to make, and they do look impressive. So this is the perfect elegant show star to bring on.
Discover the pretty simplicity of a wonderful ingredient and bring on my Portobello Mushroom Bruschetta
The show star of these simple beauties are tomatoes which are filling, thanks to high water amount. This also helps to keep your skin moist and healthy.
Tomatoes are good for eye health thanks to vitamins A and B. So just by eating tomatoes you can do something good for it.
But for real that’s not all. There is something more to discover so let’s move forward. These health stars are also high in calcium which is important for bone health, full of protein which is needed for cell repairing.
Also they’re fat free, can lower cholesterol, thanks to the good amount of fiber, and has a lot of anti inflammatory benefits, prevents sunburn.
You can’t only eat them: put them on your face or use as natural skin peeling. Try putting them on your hair. Do you already see the glow just by reading and knowing this?
Need more facts? Here we go: “36 Amazing Benefits Of Tomatoes (Tamatar) For Skin, Hair, And Health“.
Snap a picture so I can see all your lovely remakes. Happy spring, see you soon, Florian.
- 2 portobello mushrooms
- 6 cloves garlic
- 1/3 cup olive oil, divided
- 3 tomatoes, chopped
- 1/2 cup basil, chopped
- salt, pepper to taste
- Mix 2 cloves of garlic (pressed), with 2 Tbs of olive oil in small bowl. Use this as a marinade for the portobello mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat a large grilling pan and cook them for 6 minutes, so each side for 3 minutes.
- While the portobellos cooking, mix the chopped tomatoes, remaining olive oil, garlic, basil in small bowl. Divide the portobello mushrooms on small plates top them with the tomato filling, enjoy.
Nutrition Information:Yield: 2 Serving Size: 1 piece
Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 342mgCarbohydrates: 11gFiber: 2gSugar: 2.3gProtein: 14g