Difficulty: Beginner
Apps & Sides
Bruschetta Stuffed Portobello Mushrooms
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Beginner
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.
Instructions
- 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.
Ingredients
Serving Sizes
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
- 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.
Chef Pairings
These Bruschetta Stuffed Portobello Mushrooms pair well with a light red wine and green beans sautéed in butter for a tasty dinner.