Bruschetta Stuffed Portobello Mushrooms
The earthy richness of the mushrooms combine perfectly with the bright flavors of the Roma tomatoes and red wine vinegar in this amazing Bruschetta Stuffed Portobello Mushrooms recipe.
15 min
Prep Time30 min
Cook TimeBeginner
Difficulty71
LikesInstructions
- Step 1: Preheat recteq to 375°F.
- Step 2: In a large bowl combine the tomatoes, oil, vinegar, Colden's Freakin' Greek Rub, garlic, scallions, shallots, basil, spinach, and parmesan cheese.
- Step 3: Using a spoon, scoop out the gills from the underside of the portobello mushroom cup.
- Step 4: Brush with olive oil and season with Colden's Freakin' Greek Rub.
- Step 5: Stuff each mushroom cap with 4-5 ounces of the tomato mixture.
- Step 6: Using a Mesh Cooking Mat, cook the stuffed mushrooms for 20-25 minutes until the tomatoes are caramelized and cooked through.
- Step 7: Top each mushroom cap with fresh mozzarella cheese and cook for another 8-10 minutes until melted.
- Step 8: Garnish with balsamic vinegar syrup and fresh basil.
Serving Size
Ingredients
Bruschetta Stuffed Portobello Mushrooms
- 3 each(s) Portobello Mushroom Caps
- 6 each Roma Tomatoes, seeded & diced fine
- 1 ounce(s) Olive Oil
- 1/2 tablespoon(s) Red Wine Vinegar
- 1/2 tablespoon(s) Colden's Freakin' Greek Rub
- 2 each Garlic Cloves, minced
- 1/4 cup(s) Scallions, sliced
- 1/2 each Large Shallot, minced
- 1/4 ounce(s) Basil, chiffonade
- 2 ounce(s) Baby Spinach, chiffonade
- 1/8 cup(s) Parmesan Cheese, grated
- 7 ounce(s) Mozzarella Cheese, sliced
Tools Needed
Chef Pairings
These Bruschetta Stuffed Portobello Mushrooms pair well with a light red wine and green beans sautéed in butter for a tasty dinner.