Portabello Mushrooms with Tomato Bruschetta

Portabello instead of bread

My this makes me hungry. Trying to stay away from carbs? How about Tomato Bruschetta on a Grilled or Oven Roasted Portabello.

Clean the mushrooms by wiping with a towel. Remove the stem so you have a flat mushroom cap with plenty of “bowl” space.
Marinade the caps for 2 hours to overnight in your favorite vinegar oil dressing.

Heat oven to 400 degrees and bake mushroom caps for 20-25 minutes until tender.
Remove from oven, let cool.
Top with Tomato Bruschetta and a thin slice of parmesan.

Remember to use the baby portabellos if you are making for appetizers.

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