Grilled Bruschetta Portobello Mushrooms smothered in garlic butter!
Readers have been asking me to remake my Caprese Stuffed Portobello Mushrooms into different flavour combinations, and these Grilled Bruschetta Portobello Mushrooms are perfect for your weekend brunching! Either grilling or baking, these filled portobellos will become your new favourite way to eat a ‘shroom!
For those of us TRYING to start or stick to a lower carb-ish type of life style, these portobellos are a saviour when looking for a bread free alternative.
✔️ ALL of the flavours of toasted and buttery garlic bruschetta
✖️ LESS carbs!
To make these even lower in carbs, take out the balsamic glaze. I drizzle a tiny bit on there for added flavour. but you CAN leave it out all together.
Personally, I keep the gills in the caps because I love the flavour, but a lot of people prefer removing them. You can remove them if you wish.
First, you’re going to wash and dry your caps thoroughly with a paper towel. Please don’t miss this step. Pat each of them dry with a sheet of paper towel, lightly pressing into the sheet to drain all of the excess water trapped in the gills from washing them. THIS IS IMPORTANT! A lot of readers completely miss this step and then report back that their caps have released too much liquid during cooking.
Next, you’re going to brush your caps with this EASY Garlic Butter.
While they’re cooking (for a whole 5-8 minutes), you’re going to prepare the BEST bruschetta topping with THREE whole ingredients.
- Red onion
- Grape tomatoes
- Shredded basil
Season to your tastes, and top with fresh shaved parmesan. We shave ours with a vegetable peeler.
Next, if you’re NOT low carbing, drizzle with balsamic reduction.
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Grilled Bruschetta Portobello Mushrooms smothered in garlic butter are your new favourite way to eat a mushroom! Breakfast, Lunch OR dinner!
- 2 cups grape or cherry tomatoes, halved
- 3 tablespoons red onion finely chopped
- 3 tablespoons fresh basil shredded, divided
- Salt and pepper to taste
- 4 tablespoons Garlic Butter
- 1 teaspoon dried oregano
- 6 large Portobello Mushrooms stem removed, washed and dried thoroughly with a paper towel
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar OPTIONAL
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.
(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.)
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.
*To dry portobellos, make sure you use a dry sheet of paper towel per mushroom, and lightly press sheet into each mushroom to gently squeeze out the excess liquid. If this step is not done thoroughly, the portobellos will release a lot of liquid during cook time.
**NUTRITION FACTS do not include the balsamic glaze.
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