Description
Okay, so you’re trying to eat more vegetables but you’re tired of sad salads and steamed broccoli? Meet your new best friend: Portobello mushrooms that are basically edible bowls stuffed with all the good stuff from bruschetta. We’re talking juicy tomatoes, fresh basil, garlic that makes your kitchen smell like heaven, and enough cheese to make you forget you’re eating something that grew in dirt.
These aren’t those tiny button mushrooms that disappear when you cook them. Portobellos are the big, meaty giants of the mushroom world — they’ve got substance, they’ve got flavor, and when you stuff them with this tomato-basil situation, they actually feel like a real meal. Even your carnivore friends will be like, “Wait, where’s the meat?” and then realize they don’t actually miss it.
Perfect for when you want to impress someone but also don’t want to spend three hours in the kitchen. Fancy enough for date night, easy enough for “I don’t know what to make for dinner” Tuesday.
Ingredients
For the Mushroom Situation:
- 4 large Portobello mushroom caps, stems removed
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Bruschetta Filling:
- 4 large ripe tomatoes, diced (or 2 cups cherry tomatoes, halved)
- 1/4 cup red onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped (don’t even think about using dried)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- Fresh cracked black pepper
For the Cheesy Goodness:
- 1/2 cup fresh mozzarella, diced or torn
- 1/4 cup parmesan cheese, grated
- Optional: 2 tbsp goat cheese for extra creaminess
For Finishing:
- Extra fresh basil leaves
- A drizzle of good olive oil
- Balsamic glaze (optional but pretty)
Instructions
Preheat your oven to 400°F.
Gently scrape out the dark gills from the mushroom caps with a spoon (they’re not bad for you, they just make everything look muddy).
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Brush this mixture all over the mushrooms — tops, bottoms, everywhere.
Place them gill-side up on a baking sheet lined with parchment.
While mushrooms are chilling, dice your tomatoes and toss them in a colander with a pinch of salt. Let them drain for 10 minutes (this prevents soggy mushrooms).
In a large bowl, combine the drained tomatoes, red onion, garlic, fresh basil, olive oil, balsamic vinegar, salt, and pepper.
Taste it and adjust — more salt? More garlic? More basil? You’re the boss.
Roast the mushrooms for 10 minutes to get them started.
Remove from oven and flip them over so they’re gill-side up.
Divide the bruschetta mixture evenly among the mushroom caps, piling it high.
Top with mozzarella and parmesan cheese.
Pop them back in the oven for another 10-12 minutes until the cheese is melted and bubbly.
Let them rest for 2-3 minutes (they’ll be lava hot).
Garnish with fresh basil leaves and a drizzle of good olive oil.
If you’re feeling fancy, add some balsamic glaze in artistic drizzles.
Notes
Protein Power: Add some diced grilled chicken or white beans to the bruschetta mix.
Mediterranean Vibes: Throw in some Kalamata olives and sun-dried tomatoes.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño.
Creamy Dream: Mix some ricotta into the bruschetta filling for extra richness.
Herbaceous: Try oregano, thyme, or even some fresh mint mixed with the basil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~210 kcal
- Fat: ~14g
- Carbohydrates: ~12g
- Protein: ~210 kcal