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


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.



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


  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.