Mushrooms:

4 portobello mushroom caps

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp steak seasoning

Bruschetta Topping:

1 cup seeded and diced Roma tomatoes (3–4 tomatoes)

1/4 cup packed fresh basil leaves, chopped

1 1/2 tbsp extra virgin olive oil

1 1/2 tbsp balsamic vinegar

1/4 cup freshly grated parmesan cheese

1 garlic clove, pressed or finely minced

Salt and pepper, to taste

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Clean mushrooms by removing stems and scraping out gills. Wash caps and pat dry.
In a zip-top bag, mix olive oil, balsamic vinegar, and steak seasoning. Add mushrooms and marinate while preparing topping.
For bruschetta, combine tomatoes, basil, olive oil, balsamic vinegar, parmesan, garlic, salt, and pepper in a bowl. Set aside.
Preheat a grill or grill pan to medium-high heat and brush with oil. Place mushrooms gill side up and grill 3–4 minutes. Flip and grill another 3–4 minutes, brushing with marinade as they cook.
Drain mushrooms on paper towels for 5 minutes.
Plate mushrooms and spoon bruschetta topping over each before serving.

Swap parmesan with mozzarella or feta for variation.

Serve on toasted bread for an open-faced sandwich.

For a vegan option, skip the cheese or use a dairy-free alternative.

Drizzle balsamic glaze before serving for extra flavor.

Store mushrooms and bruschetta separately in the fridge for up to 2 days.