Portobello mushrooms kind of used to repulse me. Mostly just the look of them. Scraping them out still kind of irks me. However….that being said, I will WILLING scrape any number of mushrooms to reap the delicious benefits of these Portobello Mushroom Bruschettas! They are hearty, tasty and combine all the wonderful Italian flavors I love. I was so disappointed with my final pictures, but I promise the taste is better than my photography skills!
Portobello Mushroom Bruschetta
- 4 portobello mushroom
- 1 can diced tomatoes (no salt added)
- 1/3 cup onion; chopped
- 2 cloves garlic; minced
- 1 tbl fresh oregano; chopped
- Fresh basil (about 10 leaves); chopped
- Fresh mozzarella
- 1/4 tsp salt
- 1/8 tsp pepper
- Olive oil
- Balsamic vinegar
Preheat oven to 400 degrees.
Chop onion and garlic. Drizzle a small amount of olive oil in a pan and heat to medium. Add garlic and onions and sauté until translucent.Add diced tomatoes and about half the juice from the can. Add oregano, 5 basil leaves , salt and pepper. Simmer mixture at a medium heat for about 8 minutes, or until juices evaporate.
Sprinkle a small amount of salt and pepper over mushrooms. Spoon tomato mixture evenly into each mushroom. Sprinkle each mushroom with remaining basil leaves. Drizzle a small amount of balsamic vinegar over each.Place one slice of mozzarella on each mushroom. (I got a little overzealous cheese-wise as you can see from my pictures!)
Drizzle olive oil over mushrooms and finish with a pinch of salt.
*Want some delicious Foccacia Bread (or any bread) in the Boston area? Clear Flour Bread is our new hot spot!