Bruschetta Stuffed Portobello Mushrooms


  • 6-8 large portobello mushroom caps
  • 10 roma tomatoes, seeded and diced
  • 2oz olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp Colden's Freakin' Greek Rub
  • 4 cloves garlic, minced
  • 1/4 cup scallions, sliced
  • 1 large shallot, minced
  • 1/2oz basil, chiffonade
  • 4 oz baby spinach, chiffonade
  • 1/4 cup grated parmesan cheese
  • 14oz fresh sliced mozzarella cheese


  • Preheat recteq to 375°F.
  • In a large bowl combine the tomatoes, oil, vinegar, Colden's Freakin' Greek Rub, garlic, scallions, shallots, basil, spinach, and parmesan cheese.
  • Using a spoon, scoop out the gills from the underside of the portobello mushroom cap.
  • Brush with olive oil and season with Colden's Freakin' Greek Rub.
  • Stuff each mushroom cap with 4-5oz of the tomato mixture.
  • Using a grill mat, cook the stuffed mushrooms for 20-25 minutes until the tomatoes are caramelized and cooked through. 
  • Top each mushroom cap with fresh mozzarella cheese and cook for another 8-10 minutes until melted.  
  • Garnish with balsamic vinegar syrup & fresh basil.