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Fresh Tomato and Basil Bruschetta over portobello Mushrooms

Appetizer, Low carb, Gluten-free, Wheat-free
Author: Lauren Kelly

Ingredients

  • 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

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.