Grilled Bruschetta Portobello Mushrooms
Grilled Bruschetta Portobello Mushrooms smothered in garlic butter will become your new favourite way to eat a mushroom! Breakfast, Lunch OR dinner!
Foto: Cafe Delites
Ingredients
- 2 cups grape tomatoes (or cherry tomatoes, halved)
- 3 tablespoons red onion (finely chopped)
- 3 tablespoons fresh basil (shredded, divided)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1 teaspoon dried oregano
- 6 portobello mushrooms (large, stem removed, washed and dried thoroughly with a paper towel)
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (optional)
- 1/4 cup butter
- 1 clove garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 pinch salt (to taste)
Steps
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Preheat grill plates, a grill pan or a bbq on medium heat. Lightly grease grill plates with cooking oil.
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Combine the tomatoes, red onion, 2 tablespoons of the fresh basil, salt and pepper together in a medium-sized bowl. Mix until well combined. Set aside.
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Combine the Garlic Butter and oregano together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the each mushroom with garlic butter on all sides.
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Grill for 5 minutes, until just beginning to soften.
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When mushrooms are done, top with the tomato/basil mixture, and drizzle with the balsamic glaze. Sprinkle with a little extra salt, to your tastes, and garnish with the remixing basil leaves to serve.
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(If making from scratch, prepare while mushrooms are grilling.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat.)
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Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven. Follow the directions above to prepare your mushrooms with the garlic butter. Place them, buttered side down, on a baking tray. Grill/broil until for about 8 minutes, until mushrooms begin to brown.Once cooked, continue with directions above.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
π° Cost Estimate
π Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| grape tomatoes | 2 cups | Rp 12.000/kg | Rp 2.400 |
| red onion | 3 tablespoons | - | - |
| fresh basil | 3 tablespoons | - | - |
| pinch salt | 1 | - | - |
| pinch pepper | 1 | - | - |
| dried oregano | 1 teaspoon | - | - |
| portobello mushrooms | 6 | - | - |
| balsamic vinegar | 0.25 cup | - | - |
| brown sugar | 2 teaspoons | - | - |
| butter | 0.25 cup | - | - |
| garlic | 1 clove | - | - |
| fresh parsley | 1 tablespoon | - | - |
| pinch salt | 1 | - | - |
*Estimated market prices, may vary by region
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