Bruschetta Stuffed Portobellos

I have been looking for new ways to incorporate Portobellos as part of our dinners …. and not always have them as burgers. Enter the Bruschetta Stuff Portobellos!

Super simple and full of flavor - give them a try!

Bruschetta Ingredients

  • 2 Roma Tomatoes, chopped

  • 1/4 Cup White Onion, chopped

  • 1-2 Cloves of Garlic, minced

  • 1 Tsp. JamDinners Italian Seasoning

  • 1 Tsp. EVOO Balsamic Vinegar

  • Pinch of Salt

  • Fresh chopped Basil for garnish and color

  • Parmesan Cheese on top for garnish

Portobello Ingredients

  • 2 Portobellos, stems trimmed

  • 1-2 Tsp. Worchestershire Sauce

  • 1-2 Tsp. Olive Oil

  • 1-2 Tsp. Soy Sauce

  • 1 Tsp. Salt

  • 1 Tsp. Pepper

  • 1 Tsp. Garlic Powder

Bruschetta Directions

  • Combine all ingredients except the parm and fresh basil together in a bowl, mix well. Store the bruschetta in the fridge at least 1 hour before using.

Portobello Directions

  • Combine all the seasonings and sauces together in a bowl and mix well. Place the mushrooms in a sealable container, gills up and drizzle the sauce mixture over top. Store in the fridge for at least an hour.

  • After 1 hour, remove the mushrooms from the fridge and heat a medium pan up on the stove over medium heat. add the mushrooms to the pan, gill side up and cover with the lid. Cook 5-7 minutes. Flip the mushrooms and continue cooking 4-6 minutes or until the mushrooms are fully cooked.

  • Remove from the pan, lay on a plate gill side up and scoop generous portions of bruschetta on top of the mushrooms. Sprinkle with the parm cheese and the fresh chopped basil then enjoy.

MAKE IT EASY - Use a pre-made bruschetta from the store instead of making it from scratch.

MAKE IT EXTRA - After the mushrooms have been topped with the parm, broil on LO briefly in the oven to melt and/or brown the cheese slightly. Remove from the oven and then add the fresh chopped basil.

Vegetarian DishesJessica DeRaafmushrooms, bruschetta, portobello, portobellos, vegetarian