Why You’ll Love This Recipe
I like this recipe because it’s simple, healthy, and packed with flavor. The mushrooms soak up the balsamic and seasoning beautifully, while the bruschetta adds freshness with every bite. I also enjoy that it’s versatile—I can grill outdoors in the summer or use a grill pan indoors when the weather isn’t cooperating. It’s a dish that always feels fresh and satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 portobello mushroom caps
1/4 cup extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon steak seasoning
For the Bruschetta Topping:
1 cup seeded then diced Roma tomatoes, 3-4 Roma tomatoes
1/4 cup packed fresh basil leaves, chopped
1 1/2 Tablespoons extra virgin olive oil
1 1/2 Tablespoons balsamic vinegar
1/4 cup freshly grated parmesan cheese
1 garlic clove, pressed, microplaned or finely minced
salt and pepper
Directions
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I start by cleaning the mushrooms, removing the stems and scraping out the gills. I wash the caps and pat them dry.
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In a Ziplock bag, I combine olive oil, balsamic vinegar, and steak seasoning, then add the mushrooms and let them marinate while I prepare the topping.
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For the bruschetta, I mix together the tomatoes, basil, olive oil, balsamic vinegar, parmesan, garlic, salt, and pepper.
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I heat a grill or grill pan over medium-high heat, brushing it with oil. I place the mushrooms gill side up and grill for 3–4 minutes, then flip and cook another 3–4 minutes until tender, brushing with some of the marinade.
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Once cooked, I let the mushrooms rest on paper towels for 5 minutes, then plate them and spoon the bruschetta topping over the top before serving.
Servings and Timing
This recipe makes 4 servings. It takes about 20 minutes to prep and 10 minutes to cook, so I can have it ready in just 30 minutes.
Variations
I sometimes swap the parmesan with mozzarella or feta for a different flavor profile. If I want extra heartiness, I serve the mushrooms on toasted bread as an open-faced sandwich. For a vegan version, I simply skip the cheese. Occasionally, I add balsamic glaze over the finished dish for more sweetness and depth.
Storage/Reheating
I store leftover mushrooms and bruschetta separately in the refrigerator for up to 2 days. When reheating, I warm the mushrooms in a skillet or oven, then top them with the fresh bruschetta just before serving. I don’t recommend freezing this recipe since the mushrooms lose their texture.
FAQs
Do I need to remove the mushroom gills?
Yes, I usually do because they can release too much liquid and turn the dish soggy.
Can I use a different type of mushroom?
Yes, I sometimes use large cremini mushrooms or portobellini for smaller portions.
How do I prevent the mushrooms from getting too watery?
I make sure to drain them on paper towels after grilling before topping with bruschetta.
Can I make this dish vegan?
Yes, I skip the parmesan or use a dairy-free cheese alternative.
What can I serve with these mushrooms?
I like pairing them with a green salad, pasta, or grilled chicken for a complete meal.
Can I prepare the bruschetta ahead of time?
Yes, I prepare it a few hours in advance and refrigerate until ready to serve.
Can I roast the mushrooms instead of grilling?
Yes, I bake them at 400°F for about 15 minutes, flipping halfway through.
Is this recipe low-carb?
Yes, portobello mushrooms are naturally low in carbs, making this a great low-carb meal.
Can I use dried basil instead of fresh?
I prefer fresh basil, but in a pinch, I use dried basil and adjust the quantity.
How do I get nice grill marks?
I place the mushrooms on the grill without moving them for the first couple of minutes, then rotate halfway through cooking.
Conclusion
These grilled portobello mushrooms with bruschetta are a delicious, healthy dish I love making year-round. With smoky grilled mushrooms, fresh tomato topping, and a touch of balsamic, they strike the perfect balance between hearty and refreshing. Whether served as a main or side, they always feel like a special treat.
