One food I miss eating is bruschetta. I used to eat bruschetta a lot.I am now gluten free and can’t eat the crostini any more. Imagine my excitement when I ran in Wegman’s the other day with my daughter to pick up a quick lunch and found a bruschetta portabella mushroom! LOVE! It actually tasted a bit like pizza! So I re-created my own version and am very pleased with it! You can be creative with your bruschetta topping and add any fresh vegetables you enjoy!
Enjoy! I will be back next Monday!
Debbi K.
1 Roma tomato chopped
½ zucchini chopped
1 Tbsp chopped shallot
Drizzle of olive oil
Drizzle of balsamic vinegar (just leave out if you don’t care for vinegar)
Salt and pepper to taste
Sprinkle of onion powder
4 Portabella mushrooms
Shredded mozzarella cheese
Mix the tomato, zucchini and shallot in a sauce pan with the olive oil, sauté for about 5 minutes. (you can skip this step but I wanted the veggies hot for this. Take off heat splash with vinegar and salt, pepper and onion powder. Set aside.
Preheat the oven to 375. Clean your mushrooms. Remove the gills with a spoon (the inside portion of the mushroom) drizzle with olive oil and roast for 5 to 10 minutes per side. Remove from oven. This gives the mushroom good flavor however, it does flatten the mushroom slightly. If you want your mushroom not to flatten, sauté them on top of the stove for a few minutes each side.
To assemble: Portion your bruschetta topping into each mushroom and top with cheese. Put back in the oven on broil until the cheese melts. ENJOY!
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