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:
- 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. - 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.”