Tomato Bruschetta over Portobello Mushrooms is simple to make and delicious without all the carbs! You won't miss the bread in this incredible bruschetta.
This is a fun little twist on the classic Italian bruschetta. This bruschetta is perfect for those with a wheat or gluten allergy or for someone who is looking to cut back on their carbs.
This recipe is straight from my cookbook, The Everything Wheat Free Diet Cookbook, on sale now in all major bookstores!
If you are looking for some more gluten free appetizers, you will love this Shrimp Ceviche, Low Carb Buffalo Chicken Meatballs, Air Fryer Bacon Wrapped Shrimp and definitely this Buffalo Cauliflower Dip!
All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make This Tomato Bruschetta over Portobello Mushrooms
One serving of this yummy tomato bruschetta is just under 200 calories, 7 grams net carbs and 11 grams protein. You can enjoy these little portobellos completely guilt free.
This recipe is gluten free for any friends or family that have a gluten allergy or sensitivity.
This tomato bruschetta is also super easy to prepare. If I am making it for a holiday or gathering, I do all of my chopping ahead of time.
Save even more time and make the bruschetta ahead of time and store in the refrigerator in an airtight container until ready to serve. It doesn't get much easier than this.
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Tomato Bruschetta over Portobello Mushrooms
Ingredients
- 6 plum tomatoes chopped
- 2 tablespoons extra-virgin olive oil
- ½ red onion chopped finely
- 4 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 3 tablespoons fresh basil torn
- 1 tablespoon Parmesan cheese
- ½ salt
- ½ pepper
- 6 large Portobello mushroom caps wiped clean, stems removed
- Extra-virgin olive oil in Misto sprayer
- 8 ounces fresh mozzarella thinly sliced
Instructions
- Preheat the oven to 425°F.
- In a large bowl, combine the tomatoes, olive oil, onion, garlic, vinegar, basil, and Parmesan cheese. Add salt and pepper and mix well.
- Slice each mushroom cap in half, leaving two half circles, and place on a baking sheet sprayed with nonstick cooking spray. Lightly spray each Portobello mushroom cap with Misto sprayer filled with olive oil. Bake for 5 minutes. Remove from oven.
- Spoon bruschetta mixture on each mushroom half. Top with mozzarella and bake for 2–3 minutes, more until cheese is melted. Serve warm.
Kristyn
What a great addition to the mushrooms!! It adds a ton of flavor & it's soft & chewy! It's a delicious appetizer!
jess
Oh my goodness, this was everything that I wanted and more! thank you so much for sharing this amazing recipe!
Lauren Kelly
So funny, we made these for Father's Day too! I am so happy you liked it!
Zarina
wow! I made this recipe last night and it was a hit! The flavors of the fresh basil and balsamic vinegar combined beautifully with the juicy tomatoes and mozzarella. I loved the meaty texture of the Portobello mushrooms.
Lauren Kelly
Thank you so much!