Fresh Tomato and Basil Bruschetta over Portobellos
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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.
Hands-on: 15 minutesTotal: 23 minutes
- 6 medium plum (Roma) tomatoes, seeded and chopped
- 2 Tbsp. extra-virgin olive oil
- ½ 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
- ½ tsp. salt
- ½ 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 2–3 minutes more, until cheese is melted. Serve warm.