Bruschetta Topped Portobello Mushrooms
A fresh yet savoury summer dish that is loaded with flavour.
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.