Tuesday, July 31, 2012

Cheesy Bruschetta Portabello Mushrooms

I've always enjoyed, but lately I've started to try more gourmet mushrooms and now I'm a touch obsessed
So I bought a couple of portabellos the other day with the intention of trying another Pinterest recipe
And then completely veered off on my own path to make what we're going to call Cheesy Bruschetta  Portabellos

Although mine were slightly burned around the edges {I thought I might have killed them for a second, folks}
They were purely and simply delicious
And they totally rock as a vegetarian entree, but could also be a fun side dish too

Cheesy Bruschetta Portabello Mushrooms

4 large portabello mushrooms
2-3 tblspns olive oil
Salt & pepper
1 can seasoned diced tomatoes
1 tsp garlic powder
1 tsp onion powder
1 tblspn balsamic vinegar
1/2 cup gorgonzola cheese
1-2 tblspns mozzarella cheese

First off, turn your oven all the way up to broil.

Next, you have to clean up those mushrooms.  Pull off the stems and put them aside, and then use a spoon to scoop off the gills.  Ew.  Gills.

Brush the mushrooms with olive oil on both sides, and sprinkle salt and pepper on top.  Put them on a baking sheet and pop them in the heated broiler for about 5 minutes {any more and they'll probably get crispy like mine did}.

While they're heating up, we'll make the filling.
Dice up the stems of the mushrooms that you held aside earlier and put them in a bowl.  Drain and lightly rinse the tomatoes and pop them in too.  Add garlic powder, onion powder, salt, pepper, gorgonzola and balsamic and stir it all up.

Once the mushrooms are hot and toasty, pull them out and reset the oven for 350 degrees.
Fill the mushroom caps with your new yummy bruschetta-y mixture and top with mozzerella.

Pop them back in the oven and cook for 5-10 minutes.

Remove them from the oven and eat them piping hot.

These things were so darn good that my mouth is watering just thinking of them
I may need to make them again next week...
{Print Recipe}

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