Bruschetta Stuffed Portobello Mushrooms
Meaty, delicious, guilt-free portobello mushrooms roasted to perfection and then topped with fresh, garlicky bruschetta and salty, briny feta cheese.
Originally posted on 28 March, 2018!
Print Bruschetta Stuffed Portobello Mushrooms
- Total Time: 25 minutes
- Yield: 4 1x
Description
Meaty, delicious, guilt-free portobello mushrooms roasted to perfection and then topped with fresh, garlicky bruschetta and salty, briny feta cheese.
Ingredients
4 Portobello Mushrooms, wiped clean
1 tbsp extra virgin olive oil, plus more
1 Large tomato, chopped
½ Clove garlic, crushed
Handful fresh basil, sliced
Salt
Pepper
¼ Cup feta cheese, crumbled
Instructions
Preheat your oven to 375.
Lightly coat your Portobello mushrooms with some of the olive oil and season with salt and pepper.
Place the mushrooms gill side down on a baking sheet and roast for 15 minutes.
Combine the tomato, garlic, basil, 1 tbsp olive oil and season with salt and pepper.
After the 15 minutes, flip the mushrooms and top with bruschetta then top evenly with the feta.
Return the pan to the oven for 5 minutes; serve immediately.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
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