Stuffed Portobello Mushrooms with Bruschetta

Stuffed Portobello Mushrooms with Bruschetta and Mozzarella are a deliciously easy side for steaks, burgers, chicken and fish.

Course vegetable

Cuisine Italian

Keyword BRUSCHETTA, MOZZARELLA, MUSHROOMS, PORTABELLA MUSHROOMS, PORTOBELLA MUSHROOMS, side, STUFFED PORTABELLAS, STUFFED PORTOBELLO MUSHROOMS, STUFFED VEGETABLE, vegetable

Prep Time 10

Cook Time 20

Servings

Calories 204kcal

Author Small Town Woman

Ingredients

Balsamic Reduction Sauce

1/2 cup balsamic vinegar
2 tablespoons brown sugar

Bruschetta

2 cups small diced fresh tomatoes
1/2 cup chopped sun-dried tomatoes packed in oil
2 cloves minced garlic
1 teaspoon olive oil
1/4 cup chopped fresh basil
Salt & pepper to taste

Stuffed Mushrooms

2 tablespoons olive oil
6 portobello mushrooms stems removed and cleaned
1 1/2 cups shredded mozzarella

Instructions

In small saucepan whisk together balsamic vinegar and brown sugar. Bring to low boil and reduce by half stirring several times. Remove from heat and allow to cool.
In bowl combine diced tomatoes (both fresh and sun-dried), minced garlic, 1 teaspoon olive oil, fresh basil and salt & pepper to taste.
Brush mushrooms with olive oil and broil for 8 minutes turning halfway through. Top with shredded mozzarella and place back under broiler for 1-2 minutes or just until the cheese begins to brown.
Remove from oven divide bruschetta evenly placing on top of mushrooms. Drizzle with cooled balsamic reduction sauce and serve.

Nutrition