Fresh Tomato and Basil Bruschetta over Portobellos

Don’t use canned tomatoes or dried basil for this recipe. The fresh tomato and basil really make a difference. Serve as an appetizer, as a side dish, or in a salad.

Serves: 12Hands-on: 15 minutesTotal: 23 minutesDifficulty: Easy

Serves: 12


  • 6 medium plum (Roma) tomatoes, seeded and chopped
  • 2 Tbsp. extra-virgin olive oil
  • 1⁄2 small red onion, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 2 Tbsp. balsamic vinegar
  • 3 Tbsp. torn fresh basil
  • 1 Tbsp. grated Parmesan cheese
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 6 large portobello mushroom caps, wiped clean, stems removed
  • cooking spray
  • 8 oz. fresh mozzarella, thinly sliced


  • 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 gluten-free nonstick cooking spray. Lightly spray each portobello mushroom cap with nonstick cooking spray. Bake for 5 minutes. Remove from oven.
  • Spoon bruschetta mixture on each mushroom half. Top with mozzarella and bake for 2 to 3 minutes more, until cheese is melted. Serve warm.