Less than 45 min
Bruschetta Stuffed Portobello Mushrooms
with Fresh Salad Greens and
Honey Lime Dressing
- 4 large Portobello Mushroom Caps, brushed clean, stems removed (do not wash them in water!)
- Olive Oil to brush caps and a good drizzle for the bruschetta
- 3 cloves Garlic, finely chopped (divided, 1/3 – 2/3rds)
- 1 pint Cherry Tomatoes, diced
- 10 fresh Basil Leaves, chopped
- 1 tsp Balsamic Vinegar
- ½ small Onion, finely chopped
- ½ tsp Salt
- 10 cracks fresh Black Pepper
- 3/4 c grated Mozzarella Cheese
- 4 c fresh salad greens
- ½ Cucumber, diced
- 1/4 Onion, sliced thinly
- 12 cherry tomatoes cut into quarters
- ½ c Walnuts, coarsely chopped (optional)
- Juice of half a fresh lime
- 1 tsp Honey
- ¼ c Olive Oil
Step by Step Instructions
Set oven to 350°
Line a baking sheet with parchment paper. In a small bowl mix 1 – 2 tbsp olive oil with 1/3 of the finely chopped garlic. Set the Portobello caps top down on the baking sheet and use a pastry brush to brush the inside of the caps with garlic and olive oil mixture. Place in the oven for 15 to 20 minutes. While the mushroom caps are roasting, prepare your bruschetta.
Dice cherry tomatoes and place them in a small strainer over top of a bowl to allow any excess liquid to drip away. Let them sit for about 10 min. You can toss them in the strainer a couple of times to speed up this process.
When the tomatoes have drained place them in a medium bowl with onion, garlic, basil, salt, pepper, and balsamic vinegar. Mix well and set aside until mushroom caps are done.
When mushrooms are done remove from oven and use tongs to pour off any liquid that has accumulated in the center of the caps then return them to the baking sheet. Give the bruschetta a good stir and evenly distribute it over the four mushroom caps. Top each cap with Mozzarella and return the pan to the oven for about 10 minutes, until the cheese has melted. You may wish to put the broiler on for a minute to brown the cheese.
While the cheese is melting, prepare your salad – toss greens, cucumber, tomatoes, and onion in a bowl and set aside. Mix lime juice, honey, and olive oil – set aside.
When the mozzarella has melted and is nicely browned it’s time to plate up! Turn the oven off but leave the mushroom caps in to stay warm. Pour dressing over salad and toss until well coated. Distribute salad over four plates. Garnish with chopped walnuts (optional). Remove the stuffed mushrooms from the oven and place one on each plate. Now sit down and enjoy the lovely fresh flavors that you have created!