Portobello Pizzas with Tomato Bruschetta

AuthorJulie

2 portobello mushroom caps
1 clove garlic, crushed
olive or canola oil
cup (ish) chunky tomato bruschetta
grated mozzarella cheese

1

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

2

Remove 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.

3

Place 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.

4

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

Ingredients

 2 portobello mushroom caps
 1 clove garlic, crushed
 olive or canola oil
  cup (ish) chunky tomato bruschetta
 grated mozzarella cheese

Directions

1

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

2

Remove 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.

3

Place 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.

4

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

Portobello Pizzas with Tomato Bruschetta
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