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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 12

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat6g
Saturated Fat3g
Cholesterol10mg
Sodium230mg
Total Carbohydrate5g
Dietary Fiber1g
Sugars2g
Protein6g