Easy Grilled Portobello Mushroom Bruschetta
Perfect as an appetizer, light lunch, or side dish, this Grilled Portobello Mushroom Bruschetta is a delicious way to enjoy summer produce. It's ideal for BBQs and get-togethers, with smoky mushrooms, fresh bruschetta topping, and creamy mozzarella in every bite.
Ingredients
- 6 Portobello Mushroom Caps
- 1 Batch Bruschetta Topping recipe linked in post
- 1 Ball Pizza Mozarella Cheese in water or brine
Instructions
- Prepare the mushrooms. Remove the stems from the portobello mushrooms and gently wipe the caps clean. Brush both sides with a little olive oil and season lightly with salt and pepper.
- Grill the Mushrooms. Preheat your BBQ to medium heat. Place the mushrooms cap-side down and grill for 4–5 minutes. Flip and grill for another 4–5 minutes, or until tender and lightly charred.
- Prepare the bruschetta topping. While the mushrooms are grilling, prepare your homemade bruschetta topping or have it ready to go.
- Add the mozzarella. Transfer the grilled mushrooms to a platter and top each one with slices of fresh mozzarella.
- Top with bruschetta. Spoon the bruschetta mixture over the mozzarella-covered mushrooms.
- Serve. Serve immediately while the mushrooms are still warm. If desired, return the assembled mushrooms to the grill for 1–2 minutes to slightly soften the mozzarella before serving.
- Optional: Finish with an extra drizzle of balsamic glaze or olive oil and a few fresh basil leaves.
Notes
Tips for Portobello Mushroom Bruschetta
- Choose large portobello caps. Larger mushrooms provide a sturdy base for the bruschetta topping and are easier to serve as an appetizer or light meal.
- Don’t overcook the mushrooms. Portobellos release moisture as they cook. Grill them until tender but not soggy so they hold their shape.
- Use ripe Roma tomatoes. Roma tomatoes are less watery than many other varieties, helping keep the bruschetta topping fresh and flavourful.
- Drain the mozzarella. Fresh mozzarella packed in water should be drained before slicing to prevent excess moisture from collecting on the mushrooms.
- Assemble just before serving. For the best texture, add the mozzarella and bruschetta topping shortly before serving so everything stays fresh.
- Make the bruschetta ahead. The bruschetta topping can be prepared a few hours in advance and refrigerated, making assembly quick and easy when it’s time to grill.
- Customize the cheese. While fresh mozzarella is my favourite for this recipe, crumbled goat cheese or feta can add a different flavour profile.