Master Mediterranean Portobello Bruschetta R

Portobello Stuffed with Mediterranean Bruschetta

Published on April 7, 2014 | In Mediterranean | By The Social Chef |

- Prep Time
- 12 Minutes
- Cook Time
- 8 Minutes
- Difficulty Level

This version of portobello stuffed with Mediterranean bruschetta makes a great appetizer or even lunch. The portobello mushroom is a meal in itself and to vegetarians the portobello is like a steak. This version is made without cheese but you can make it with cheese, which is how I prefer it. I also prefer to make them ahead of time and refrigerate them so the flavors of the Mediterranean bruschetta absorbs into the portobello. Try serving Mediterranean bruschetta over arugula salad for another healthy alternative.

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Recipe Rating

(2 Rating)

Ingredients

3 Ripe tomatoes, seeded and cut into small pieces
2 - 4 Tablespoon diced red onion  (as desired)
4 Whole artichoke hearts drained and chopped
2 Tablespoon capers
3 Garlic cloves minced
3 Tablespoon chopped fresh basil  (if not fresh, do not add any)
12-15 kalamata olives sliced
4 Large Portobello mushrooms cleaned and stem removed
4 oz crumbled gorgonzola (optional)
1/4 cup fresh basil some for garnish
Extra-virgin olive oil
Salt and pepper to taste

Instructions

1. Dressing:  Combine 1/3-cup extra-virgin olive oil, dash of balsamic vinegar, pinch of dry Italian seasoning, salt and pepper, stir and brush on outside of Portobello before stuffing with bruschetta
2. Directions:  In a large glass bowl combine, tomato, capers, onion, artichoke, garlic, olives and basil. Add salt, pepper and olive oil and stir gently
3. Cover with plastic wrap and let rest for 20-min
4. Preheat grill or oven to 350 degrees
5. Stuff Portobello’s and place on grill for 8-10 min or until mushroom is done
6. Tip: Stuff Portobello’s and cover in refrigerator over night for better flavor before . A great alternative is to take the Mediterranean Bruschetta putting 3-tablespoons over arugula making a salad. Add extra-virgin olive oil and a dash of balsamic vinegar for a healthy lunch or serve as a starter before a meal. Enjoy!!!

Servings : 4
Ready in : 30
Course : Appetizer, Entrée
Recipe Type : Vegetables

Instructions

1. Dressing:  Combine 1/3-cup extra-virgin olive oil, dash of balsamic vinegar, pinch of dry Italian seasoning, salt and pepper, stir and brush on outside of Portobello before stuffing with bruschetta
2. Directions:  In a large glass bowl combine, tomato, capers, onion, artichoke, garlic, olives and basil. Add salt, pepper and olive oil and stir gently
3. Cover with plastic wrap and let rest for 20-min
4. Preheat grill or oven to 350 degrees
5. Stuff Portobello’s and place on grill for 8-10 min or until mushroom is done
6. Tip: Stuff Portobello’s and cover in refrigerator over night for better flavor before . A great alternative is to take the Mediterranean Bruschetta putting 3-tablespoons over arugula making a salad. Add extra-virgin olive oil and a dash of balsamic vinegar for a healthy lunch or serve as a starter before a meal. Enjoy!!!

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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 ...