Portobello Pizzas with Tomato Bruschetta - Dinner With Julie

Portobello Pizzas with Tomato Bruschetta


June 28, 2008

  • Makes: Serves 2 (recipe doubles or triples easily)


2 portobello mushroom caps

1 clove garlic, crushed

olive or canola oil

1/3 cup (ish) chunky tomato bruschetta

grated mozzarella cheese


1Preheat the oven to 350°F or your grill to medium.

2Remove the mushroom stems and scrape the gills out with a spoon - only because they tend to be bitter. Stir the garlic into the oil and brush it all over the mushroom caps - both sides.

3Place the mushroom caps bowl-side up on a baking sheet and bake (or grill) for 8-10 minutes, until tender. Take them out of the oven and increase the oven temperature to 450°F, or turn up your grill a bit.

4Top your mushrooms with the bruschetta and cheese. Bake (or grill, with the lid closed) for 5-10 minutes, until the cheese melts.