Grilled Portobello Mushrooms with Bruschetta Fresh + Healthy Recipe

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 15-20 minutes


For the mushrooms

  • 4 large portobello mushroom caps
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon steak seasoning or your favorite savory spice mix (Italian seasoning works well too)
  • Salt and pepper to taste

For the bruschetta topping

  • 1 1/2 cups diced Roma tomatoes (about 3-4 tomatoes)
  • 1/4 cup chopped fresh basil
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 cup freshly grated Parmesan cheese (optional, omit for dairy-free)
  • Salt and pepper to taste


1. Prep the mushrooms

  • Remove the stems from the portobello mushrooms. Use a spoon to gently scrape out the dark gills.
  • Rinse the mushrooms under cool water and pat dry with paper towels.

2. Make the marinade

  • In a large bowl or zip-top bag, combine olive oil, balsamic vinegar, and steak seasoning.

3. Marinate

  • Add the mushrooms to the marinade, turning to coat them evenly. Let them marinate for at least 15 minutes, or up to 30 minutes for extra flavor.

4. Make the bruschetta

  • Combine diced tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper in a medium bowl.
  • If using, stir in the Parmesan cheese. Taste and adjust seasonings.

5. Preheat grill

  • Heat a grill or grill pan over medium-high heat.

6. Grill the mushrooms

  • Remove the mushrooms from the marinade, reserving any excess.
  • Place the mushrooms gill-side down on the grill and cook for about 5-7 minutes per side, or until tender and slightly charred.

7. Assemble and serve

  • Top each grilled mushroom cap with a generous amount of the bruschetta mixture.
  • Drizzle with any reserved marinade for extra flavor.
  • Serve immediately.


No grill? No problem! You can roast the mushrooms in a preheated oven at 400°F (200°C) for about 20-25 minutes.

Customize your toppings: Add other bruschetta favorites like mozzarella, a drizzle of balsamic glaze, or a sprinkle of red pepper flakes for a kick.

Make it a meal: Serve these alongside grilled chicken or fish, a simple salad, or a side of pasta.


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