Wednesday, 23 April 2014

Grilled Bruschetta Portabella Mushrooms

My family loves these mushrooms. I only make them when I can use my barbeque. There are only a few ingredients, but WOW do they have flavour! This dish appeals to vegetarians and meat eaters alike. The mushrooms are very 'meaty' and remind me of steak. If you would prefer to make vegan mushrooms, see the suggestion at the bottom of the recipe.

There are only a few ingredients. Using the best quality vinegar and oil will take this dish to another level.

Start with 6 large portobella mushroom caps. Brush the dirt off with a dry paper towel. If they are very dirty you can run them under water very briefly. Mushrooms are like sponges and will absorb any liquid that they come in contact with.
Break the stems off and scoop the gills out with a spoon.
You will have created a nice little cavity in which to put the stuffing.
Combine the marinade ingredients. Spoon the marinade over each side of the mushroom. Salt and pepper both sides. Let them sit at room temp for at least 30 minutes and up to 3 hours(the time in the marinade is flexible, just make sure they sit for a minimum of 30 minutes)

Combine the stuffing ingredients. Crumbs, tomato, onion, parsley, garlic, parmesan cheese, fresh bread crumbs and melted butter.

Spoon stuffing into mushroom caps. Sprinkle with a bit of parmesan cheese.

Grill for 15 minutes on a medium grill. Until the mushrooms are softened and the tops are slightly browned.

Enjoy this absolutely delicious dish.

My son asked me to include this picture of him enjoying the mushrooms to prove that kids also like this dish.

Watch me make it on Youtube

Grilled Bruschetta Portabella Mushrooms
4-6 large portabella mushroom caps


  • 1/4 cup cold water
  • !/4 cup good quality olive oil
  • 2 tbsp. good quality balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano

salt and pepper both sides of the mushroom


  • 3 or 4 cups of fresh bread crumbs. Depending on the size of the mushrooms. I used four cups for the six mushrooms that I made.
  • 4 green onions, chopped
  • 2 large tomatoes seeded and chopped
  • 1 clove garlic, chopped
  • 3 tbsp parmesan cheese, plus more for sprinkling the top
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup melted butter
If you would like this dish to be vegan, replace the cheese with nutritional yeast and the butter with vegan margarine.

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