These bruschetta topped portobello mushrooms have been a summer staple for me for years now. They’re healthy, fresh, and full of flavour. It’s one of those easy, feel-good dishes that never fails to impress—whether you’re entertaining guests or just treating yourself.
Why You’ll Love This Recipe
Bruschetta is traditionally served on toasted bread, but swapping the bread for juicy portobello caps adds a savoury, rich element while keeping things low-carb and naturally gluten-free. The combination of flavours works perfectly and creates the ultimate summer side dish, in my opinion. They’re also super quick and easy to make!
Ingredients
4 portobello mushroom caps, stems removed
2 tbsp olive oil
2 tomatoes, diced
1/4 cup red onion, finely diced
1 tsp garlic powder
1/2 cup crumbled feta cheese
1 tsp dried basil
Balsamic glaze, for drizzling
How to Make Bruschetta Topped Portobello Mushrooms
In a frying pan, cook the portobello mushroom caps in 1 tablespoon of olive oil, flipping occasionally on medium heat for 10-12 minutes.
While the mushrooms are cooking, in a medium sized bowl, combine the diced tomatoes, diced red onion, crumbled feta, garlic powder, dried basil, and the remaining tablespoon of olive oil. Stir until well combined.
When the mushrooms are done, top each one evenly with the bruschetta mixture and drizzle with balsamic glaze.
Notes + Tips
- Blot the portobello mushrooms with paper towel before topping with the bruschetta mixture – this will help the mixture from sliding around.
- These don’t save well – I recommend making these right before you’re ready to serve them. Otherwise, they get too watery and the flavour starts to lack.
These bruschetta topped mushrooms are so delicious on their own, but they also pair beautifully with a crisp green salad, some grilled chicken, or even a glass of chilled white wine. They’re equally at home at a casual backyard dinner or served as an elegant starter at your next gathering. We’re big fans, and I think you will be too.
Leave me a comment below to let me know what you think!
Bruschetta Topped Portobello Mushrooms
Ingredients
- 4 portobello mushroom caps, stems removed
- 2 tbsp olive oil
- 2 tomatoes, diced
- 1/4 cup red onion, finely diced
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 cup crumbled feta cheese
- balsamic glaze, for drizzling
Instructions
- In a frying pan, cook the portobello mushroom caps in 1 tablespoon of olive oil, flipping occasionally on medium heat for 10-12 minutes.
- While the mushrooms are cooking, in a medium sized bowl, combine the diced tomatoes, diced red onion, crumbled feta, garlic powder, dried basil, and the remaining tablespoon of olive oil. Stir until well combined.
- When the mushrooms are done, top each one evenly with the bruschetta mixture and drizzle with balsamic glaze.
