Bruschetta Stuffed Portobellos (Ready-to-Print Version)
Juicy tomato-basil topping over roasted portobellos, finished with melty cheese for a hearty vegetarian dinner.
# What You’ll Need:
→ Mushrooms
01 -
4 large portobello mushroom caps, stems removed, wiped clean
→ Marinade
02 -
3 tablespoons extra-virgin olive oil
03 -
1 1/2 tablespoons balsamic vinegar
04 -
2 cloves garlic, minced
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon freshly ground black pepper
→ Bruschetta Filling
07 -
2 medium ripe tomatoes, diced (about 1 1/2 cups)
08 -
1/4 small red onion, finely diced
09 -
2 cloves garlic, minced
10 -
1/4 cup fresh basil leaves, chopped plus extra for garnish
11 -
1 tablespoon extra-virgin olive oil
12 -
1 tablespoon balsamic vinegar
13 -
1/4 teaspoon kosher salt, plus more for tomatoes
14 -
1/8 teaspoon freshly ground black pepper
→ Cheese Topping
15 -
4 ounces fresh mozzarella cheese, sliced
16 -
2 tablespoons grated parmesan cheese
17 -
2 tablespoons crumbled goat cheese (optional)
→ Finishing
18 -
Extra-virgin olive oil, for drizzling
19 -
Balsamic glaze, for finishing (optional)
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Using a spoon, gently scoop out the gills from the inside of the portobello caps to prevent darkening during roasting. In a bowl, combine olive oil, balsamic vinegar, minced garlic, salt, and pepper. Brush the mixture over both sides of each mushroom cap. Arrange mushrooms gill side up on a parchment-lined baking sheet.
02 -
Dice tomatoes and transfer to a colander. Sprinkle with a pinch of salt and let sit for 10 minutes to release excess liquid. In a mixing bowl, combine drained tomatoes, red onion, garlic, chopped basil, olive oil, balsamic vinegar, salt, and pepper. Mix well, taste, and adjust seasoning as needed.
03 -
Place the prepared mushroom caps in the oven and roast for 10 minutes. Remove tray from oven and carefully flip mushrooms gill side up to retain their bowl shape.
04 -
Divide the bruschetta mixture evenly among the mushrooms, mounding the filling. Top each with slices of mozzarella and a sprinkle of parmesan cheese, and add a spoonful of goat cheese if desired.
05 -
Return the tray to the oven and roast 10–12 minutes, until cheese is melted and golden. Let the mushrooms rest for 2 minutes. Serve warm, garnished with remaining fresh basil and drizzled with olive oil and balsamic glaze if using.
# Handy Tips:
01 -
Drain tomatoes thoroughly to avoid excess moisture in the mushrooms.
02 -
Let mushrooms rest after baking so the juices can redistribute.
03 -
Room temperature ingredients improve flavor and melting of cheese.
04 -
Reheat leftovers in the oven to retain texture; avoid microwaving.