PORTOBELLO BRUSCHETTA

mushroom bruscetta

Portobello Muschrooms can be used as bread w some yummy goodness ontop!

 

1. Prepare Mushrooms
(for 4 people, use 2-3 portobellos)
Wash, pop out the stem and pat dry.
Coat with grapeseed oil or olive oil and sprinkle with salt and fresh ground pepper.
Bake at 350 for 15-20 on a baking sheet.

2. dice then mix together:

1.5 cup assorted cherry tomatoes
1/2 red onion
1/3 cup fresh basil

Drizzle with 1/4 cup olive oil and 3 T balsamic vinegar
Adjust to taste –  You want enough oil and balsamic to coat the veggies but not saturate. Sprinkle a little salt and some crushed ground pepper over the top.

Slice your portobellos into strips and top with bruschetta blend. Serve!

You could add any number of things to your bruschetta – I love the simplicity of these ingredients they feel like a garden in the mouth.

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