Portobello Stuffed with Mediterranean Bruschetta and Gorgonzola

Published on February 7, 2014 | In American, Greek, Mediterranean | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
- Difficulty Level

Portobello mushrooms are thick and meaty, it’s like eating a steak. Try stuffing them with Mediterranean bruschetta for a healthy twist. One of the easiest and most flavorful dishes I’ve ever made. This dish is great for people trying to watch their mid section. I was inspired to make this during Lent in which I only ate fruits, vegetables and whole grains. This was one of the dishes I ate often that helped me to lose 18-pounds in 21-days. You have to try this portobello stuffed with Mediterranean bruschetta and Gorgonzola.

Recipe Rating

(1 Rating)

Ingredients

1/2 cup diced tomatoes
1 tablespoon chopped fresh basil plus more for garnish
3 tablespoons garlic infused extra-virgin olive oil
1 tablespoon capers
2 artichoke hearts in water drained and chopped
6 kalamata olives sliced (optional)
1 teaspoon diced red onion
4 large portobello mushrooms stem and gills removed
1/2 teaspoon dried Italian seasoning or oregano
sea salt and pepper
2 tablespoons crumbled feta or gorgonzola cheese (optional)
Extra-virgin olive oil

Instructions

1. Mediterranean Bruschetta:
2. In glass bowl combine tomatoes, basil, capers, artichokes, olives, red onion, olives, pinch of salt and 2-tablespoons olive oil and stir well
3. In small dish add oregano and 4-tablespoons olive oil
4. With a pastry brush coat the portobello mushrooms and place on dish
5. Add Mediterranean bruschetta onto each portobello, cover with plastic wrap and refrigerate 1-hour or overnight
6. Remove from refrigerator for 20-30 minutes to bring to room temperature
7. Put on desired amour of cheese
8. Preheat grill for 10-12 minutes and cook for 10-minutes or until done
9. NOTE: I suggest having burner off where you place the mushrooms and have the burners on both sides on high and keep lid closed.

Servings : 4
Ready in : 20
Course : Appetizer, Entrée, Side Dish
Recipe Type : Healthy Recipes, Vegan, Vegetables

Instructions

1. Mediterranean Bruschetta:
2. In glass bowl combine tomatoes, basil, capers, artichokes, olives, red onion, olives, pinch of salt and 2-tablespoons olive oil and stir well
3. In small dish add oregano and 4-tablespoons olive oil
4. With a pastry brush coat the portobello mushrooms and place on dish
5. Add Mediterranean bruschetta onto each portobello, cover with plastic wrap and refrigerate 1-hour or overnight
6. Remove from refrigerator for 20-30 minutes to bring to room temperature
7. Put on desired amour of cheese
8. Preheat grill for 10-12 minutes and cook for 10-minutes or until done
9. NOTE: I suggest having burner off where you place the mushrooms and have the burners on both sides on high and keep lid closed.

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...