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Portobello Mushroom Bruschetta | #vegan #glutenfree #contentednesscooking

Portobello Mushroom Bruschetta

  • Author: Contentedness Cooking
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 11 minutes
  • Yield: 2 1x
  • Category: Appetizer, Mushroom, Lunch, Dinner
  • Cuisine: Vegan, Gluten Free

Description

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.


Scale

Ingredients

  • 2 portobello mushrooms
  • 6 cloves garlic
  • 1/3 cup olive oil, divided
  • 3 tomatoes, chopped
  • 1/2 cup basil, chopped
  • salt, pepper to taste

Instructions

  1. 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.
  2. 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

  • Serving Size: 1 piece
  • Calories: 145
  • Sugar: 2.3 g
  • Sodium: 342 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 2 g
  • Protein: 14 g
  • Cholesterol: 0 g