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Portobello Mushroom Bruschetta

Recipe by: Angie M.


  • 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


  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!


“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.”

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