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.
Heavenly.

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.
Enjoy.

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

This entry was posted in Appetizers, Eat your vegetables, Vegetarian and tagged , , . Bookmark the permalink.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.