Portobello Mushroom Bruschetta

Recipe by: Angie M.

Ingredients:

• 2 Portobello Mushrooms
• 6 Cloves Garlic
• 1-3 Tbsp Premium Classic Dark Balsamic (optional: substitute any flavored dark balsamic or flavored olive oil of ours)
• 1/2 Cup Basil, chopped
• 3 Tomatoes, chopped
• salt, pepper to taste

Directions:

1. Mix 2 cloves of garlic (pressed), with 1 Tbsp of Premium Classic Dark Balsamic in small bowl. Use this as a marinade for
   the portobello mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat
   a large grilling pan and cook them for 6 minutes, 3 minutes per side.
2. While the portobellos are cooking, mix the chopped tomatoes, remaining balsamic (add to taste preference), garlic and basil
   in a small bowl. Place the portobello mushrooms upside down on a small plates and fill them with
   the tomato filling and enjoy!

Notes:

“This amazing vegan Portobello Mushroom Bruschetta is my new spin on a classic with tomatoes, basil and
garlic. It just takes 5 ingredients and 2 easy steps to make these vegan, gluten free and so incredibly
delicious appetizers.”