Tomato Bruschetta over Portobello Mushrooms
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.
Servings: 6 servings
Calories: 199kcal
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.
Notes
Serve immeediately!
Nutrition
Calories: 199kcal | Carbohydrates: 9g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 263mg | Potassium: 514mg | Fiber: 2g | Sugar: 5g | Vitamin A: 832IU | Vitamin C: 10mg | Calcium: 219mg | Iron: 1mg