Fresh Tomato and Basil Bruschetta over portobello Mushrooms
Appetizer, Low carb, Gluten-free, Wheat-free
  • 6 plum Roma tomatoes, seeded and chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 ⁄2 red onion chopped finely
  • 4 cloves garlic minced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh basil torn
  • 1 tablespoon Parmesan cheese
  • 1 ⁄2 teaspoon salt
  • 1 ⁄2 teaspoon pepper
  • 6 large Portobello mushroom caps wiped clean, stems removed
  • Extra-virgin olive oil in Misto sprayer
  • 8 ounces fresh mozzarella thinly sliced
  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the tomatoes, olive oil, onion, garlic, vinegar, basil, and Parmesan cheese. Add salt and pepper and mix well.
  3. 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.
  4. Spoon bruschetta mixture on each mushroom half. Top with mozzarella and bake for 2–3 minutes, more until cheese is melted. Serve warm.