Go Back
portobello mushroom bruschetta

Portobello Mushroom Bruschetta

These portobello mushrooms bruschetta makes the perfect lunch and could not be easier to assemble. It features the flavors of summer, with tomatoes, garlic, and basil!
Print Recipe Pin Recipe

Ingredients
  

Veggies

  • 1 or 2 portobello mushrooms
  • 1 1 large heirloom tomato or a handful of cherry/plum tomatoes. Any will do.
  • 1 clove garlic, minced or microplaned

Fat

  • drizzle good olive oil

Additional

  • few pinches salt
  • basil

Instructions
 

Directions for Grilling Portobello Mushrooms

  • Feel free to grill the portobello mushrooms outside, a panini press, or in a good sear in a cast iron pan. If you find you have a portobello mushroom that's not too thick, just cook on both sides until done, and skip to the bruschetta topping directions.
  • If you find that you have a super thick portobello steak, fear not. There's a method. Since you want the thick steaks to cook evenly and throughout, you must apply pressure on top so every bit of the surface sears. Here’s how to do it:
  • (1) You can either push down the mini cast iron pan with your hand (use a towel between you and the pan so you don’t absorb the heat). For those of you who learn visually, check out this tutorial by chef Chad Sarno, around the 2:30 time mark.
  • (2) or simply add a weight on top. I usually add a heavy bowl or a can of beans on top so I don’t have to babysit it.
  • Once one side is seared, turn the mushroom over and repeat the process with the weight on top until the mushroom is cooked to your liking.

Directions for Bruschetta Topping

  • First, you want a bruschetta which is thick and not soupy or runny with tomato juices. There are two ways to prep tomatoes for this.
  • First method: squeeze out the liquid and seeds out of the tomatoes before chopping. You would just be left with the flesh and skin to dice. 
  • Second method: Just dice the whole tomato, and place the cuts in a strainer over a bowl for about 5 minutes to let the juices run out. 
  • Next, combine the juice-free tomato dices with garlic, pinch of salt and drizzle of olive oil.

Assemble the Bruschetta

  • Just top the grilled portobello steaks with the prepared tomato bruschetta topping, and serve with some basil sprinkled on top. Best eaten with a fork and knife!

Notes

For those measuring, this equals veggies and fat. Add your favorite protein to complete the meal, or serve as an appetizer.