Bruschetta Stuffed Portobello Mushrooms

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Get ready for a summer explosion of flavors. Skip the pizza crust and opt for a big, meaty mushroom instead.  You’ll not only save calories and carbs (and keep it gluten-free), but you’ll be getting a ton of health benefits like copper, selenium and B-6, which  is extremely versatile because it’s involved in more than 100 chemical actions throughout your body. It helps metabolize amino acids, produces neurotransmitters and supports your immune system. 2015-04-26 16.33.04

Bruschetta Stuffed Portobello Mushrooms

By June 23, 2015

2015-04-26 16.33.04

  • Prep Time : 5 minutes
  • Cook Time : 20 minutes
  • Rating 5 stars - based on 1 review(s)
  • Yield : 4


1. Preheat oven to 375 degrees. 2. Blend prepared bruschetta (Trader Joe's brand is fantastic) with basil leaves spinach,  garlic clove, salt and pepper. 3. De-stem the portobellos. Spoon mixture inside and spread evenly. Top with cooked chicken cubes. 4. Spoon 1/2 tablespoon of bruschetta on top of each. Sprinkle with a few basil and spinach leaves. Add cheese, if desired (laughing cow, fresh mozzarella, feta or goat). 5. Bake for 18 minutes or until mushroom is soft. Drain liquid. 6. ENJOY!
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