This post may contain affiliate links. Please read our disclosure policy.
Grilled Bruschetta Portobello Mushrooms bring together juicy tomatoes, garlic butter, and tender portobellos in the simplest, most satisfying way. Each mushroom caps off with a fresh bruschetta mix that feels bright, light, and perfect for brunch or a quick lunch.
Inspired by requests for new twists on the Caprese stuffed version, this bruschetta portobello combo delivers all the garlic and herb flavour you love in a lighter, fresher style. Whether grilled or baked, it is an easy portobello mushroom bruschetta recipe you can pair with steamed mussels or enjoy entirely on its own.
What Makes This Recipe So Good
These Bruschetta Portobello Mushrooms work so well because the method keeps things simple while delivering big flavour. Grilling the portobellos brings out their natural juiciness, and brushing them with garlic butter gives each mushroom a rich base that contrasts perfectly with the fresh bruschetta topping.
It also stands out from other versions because the bruschetta mix isn’t just an afterthought. It adds acidity, sweetness, and a bright herbal finish that lifts the entire dish. This makes it more than a simple bruschetta portobello idea and turns it into a fresh, vibrant portobello mushroom bruschetta recipe you can grill for brunch, lunch, or a light dinner without extra effort.
What Goes Into Bruschetta Portobello Mushrooms
A few fresh, simple ingredients bring these mushrooms to life. Here are the ones that matter most.
- Grape Tomatoes: Their natural sweetness and firm texture hold up beautifully on top of the warm mushrooms, giving each bite a burst of freshness.
- Portobello Mushrooms: Large caps create the perfect base for the bruschetta topping, and their meaty texture makes this dish feel hearty without needing anything extra.
- Fresh Basil: Added twice for maximum impact, it lifts the tomatoes with a bright herbal flavour that keeps the whole recipe tasting light and vibrant.
- Garlic Butter: A simple mix of butter, garlic, and parsley melts into the mushrooms as they grill, adding richness and depth that ties everything together.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Bruschetta Portobello Mushrooms
- Preheat the Grill: Warm your grill, grill pan, or barbecue over medium heat and lightly grease the surface with cooking oil so the mushrooms cook evenly.
- Mix the Bruschetta Topping: Combine the tomatoes, red onion, two tablespoons of basil, salt, and pepper in a bowl and stir until everything is well combined.
- Make the Garlic Butter: Melt the butter with the garlic, parsley, and oregano in a small saucepan or microwave bowl until fragrant and fully combined.
- Brush the Mushrooms: Coat each portobello on all sides with the warm garlic butter, making sure the caps and edges are fully covered.
- Grill the Mushrooms: Place the mushrooms on the grill and cook for about five minutes, just until they begin to soften and release a little moisture.
- Prepare the Balsamic Glaze: While the mushrooms cook, simmer the balsamic vinegar with brown sugar until it reduces to a thick glaze.
- Top the Mushrooms: Remove the mushrooms from the grill and spoon the bruschetta mixture over each one, letting the warmth of the caps soften the tomatoes.
- Finish and Serve: Drizzle with the balsamic glaze, sprinkle with extra salt, and garnish with the remaining basil before serving warm.
These Bruschetta Portobello Mushrooms pair beautifully with light, bright sides that match their fresh flavour. A bowl of Cauliflower Fried Rice adds a cozy, satisfying base without weighing the meal down. For something with a little crunch, Caprese Crostini With Grilled Avocado brings creamy, toasty contrast that works perfectly with the tomato basil topping. If you want a heartier option, Shrimp Avocado Garlic Bread makes the whole plate feel more indulgent while still staying balanced and vibrant.
Tips For Making Bruschetta Portobello
• If your mushrooms release a lot of moisture while grilling, don’t worry. I like to tilt the pan or grill pan slightly and spoon out the excess so the caps stay flavorful, not soggy.
• For the best texture, keep the bruschetta topping chilled until the last minute. The contrast between cool tomatoes and warm portobellos is really what makes each bite pop.
• If your balsamic glaze thickens too much, whisk in a tiny splash of water while it’s warm. It brings it right back to a drizzle without losing that deep tangy sweetness.
Recipe FAQ’s
Yes, just remove the seeds so the topping stays fresh and not watery. Dice them small so they sit nicely on the mushrooms.
Dry them very well and grill them gill side up. Letting a bit of moisture cook off before topping them also helps.
Pick large caps that feel firm and dry. Avoid mushrooms that look wet or have dark, slimy spots.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Grilled Bruschetta Portobello Mushrooms
Ingredients
- 2 cups grape tomatoes or cherry tomatoes, halved
- 3 tablespoons red onion finely chopped
- 3 tablespoons fresh basil shredded, divided
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 teaspoon dried oregano
- 6 portobello mushrooms large, stem removed, washed and dried thoroughly with a paper towel
Balsamic Glaze: (or you can use store bought, or this recipe)
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar optional
Garlic Butter
- 1/4 cup butter
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
- 1 pinch salt to taste
Instructions
- Preheat grill plates, a grill pan or a bbq on medium heat. Lightly grease grill plates with cooking oil.
- Combine the tomatoes, red onion, 2 tablespoons of the fresh basil, salt and pepper together in a medium-sized bowl. Mix until well combined. Set aside.
- Combine the Garlic Butter and oregano together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the each mushroom with garlic butter on all sides.
- Grill for 5 minutes, until just beginning to soften.
- When mushrooms are done, top with the tomato/basil mixture, and drizzle with the balsamic glaze. Sprinkle with a little extra salt, to your tastes, and garnish with the remixing basil leaves to serve.
For the Balsamic Glaze:
- (If making from scratch, prepare while mushrooms are grilling.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat.)
For The Oven:
- Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven. Follow the directions above to prepare your mushrooms with the garlic butter. Place them, buttered side down, on a baking tray. Grill/broil until for about 8 minutes, until mushrooms begin to brown.Once cooked, continue with directions above.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Insanely delicious. I added mozzarella pearls to the stuffing. Stuffed the mushrooms and then left on the grill off the coals to melt the cheese. Drizzled with Nonna Pias’s balsamic glaze. YUM!
The picture shows cheese but there is no cheese I. The recipe????
I used fresh shaved parmesan cheese to go over the top at the very end. It is not included in the nutritional information but it does add a little touch of flavor. Enjoy!
You have some of the BEST recipes that I’ve ever tried. Easy, ingredients that you have on hand & absolutely delicious! So glad I signed up for your e-mails.