Vegan Portobello Mushroom Bruschetta
Portobello mushroom bruschetta is a wonderful Italian-inspired dish that can be served by itself as an appetizer or with a green salad and potato for a full meal. This recipe is lightning fast, healthy, and most important, utterly delicious.
This dish takes no more than 15 minutes to complete, from prep to plating, making it a great choice if you're strapped for time. All of the ingredients come straight from the garden, so you can feel good about what you're eating. Flavorful Portobello mushrooms combine with fresh tomatoes, fragrant basil, garlic, and just a touch of salt and pepper. In fact, the recipe is completely vegan, not that anyone will notice. The savory mushroom and rich tomato certainly satisfy taste buds and hungry bellies.
Who doesn't love a hearty Italian meal? It's the ultimate comfort food. No one can resist a sweet red sauce layered over a filling pasta and paired with crusty, buttery garlic bread. Unfortunately, how you feel while you're enjoying your penne is usually completely different from how you feel after. The heaviness of the pasta and the doughy bread can leave you feeling tired and weighed down from carb overload. You'll experience all of the pleasure and none of the post-meal regret with this Portobello mushroom bruschetta. It's high in flavor while also packed with protein, low in carbs, and gluten-free.
Serve these at your next dinner party as an alternative to the usual cheese and cracker board. Your guests will be touched by your extra effort, even though you'll know you spent almost no extra time at all! They taste great and look gorgeous. The vivid red and green of the tomatoes and basil will brighten up any table. Offer them on a wooden cutting board for a homey, rustic feel.
They also work beautifully as a light main course during the summer when you're in the mood to fire up the grill and dine al fresco. Plate them along with grilled corn on the cob and a fresh potato or cucumber salad for the ultimate healthy barbecue meal. You'll be satisfied, but the ingredients are light enough that you'll still have the energy for a dip in the pool or a family game of touch football.
Even though the dish is vegan, the rich, chewy mushrooms can handle a full, red wine. The best cabernet sauvignon pairing will bring out the meaty, earthiness of the Portobello. If you prefer a white wine, go with a California chardonnay.
For a deceptively easy recipe that takes full advantage of the rich flavors of Italian cooking, you can't go wrong with this vegan Portobello mushroom bruschetta. It's sure to become a summer staple.
Prep time: 9 minutes
Cook time: 6 minutes
Vegan Portobello Mushroom Bruschetta is a delicious and healthy appetizer or center of a balanced meal.
4 Portobello mushrooms
4 chopped tomatoes
6 garlic cloves
2/3 cup olive oil
1 cup chopped basil
salt and pepper
Begin by cleaning the mushrooms. Cut off the stems and use a spoon to remove the gills.
Press 3 garlic cloves. In a small bowl, combine with 1/4 cup of the olive oil. Use a brush to coat the mushrooms with the marinade. Sprinkle with salt and pepper to taste. Use a hot grill or a heated pan on the stove top to grill 3-4 minutes on each side.
While grilling the mushrooms, combine the tomatoes with the basil and the rest of the garlic and olive oil. Top the Portobello caps with the tomato filling and serve.
Feel free to play around with the recipe. Try adding chopped onions or a balsamic vinaigrette. Add feta or parmesan cheese for a non-vegan version.
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