BBQ Portobello Mushroom Bruschetta

Approximate recipe cost: $12.27

Approximate serve cost: $3.06

Ingredients:

8 portobello mushrooms, stems removed

2 cloves garlic, crushed

¼ cup shredded basil

2 tbsp olive oil

Bruschetta Mixture:

4 vine ripened tomatoes, deseeded and diced

½ spanish onion, finely diced

1 clove garlic, crushed (optional)

2 tbsp shredded basil leaves

1 tbsp olive oil

1 tbsp balsamic vinegar

Salt and white pepper to taste

¼ cup parmesan cheese (optional)

Method:

Preheat the BBQ to a medium heat.

Place the mushrooms in a baking tray. Drizzle with olive oil then gently massage the crushed garlic and shredded basil into the mushrooms. Set aside until ready to cook.

In the meantime, prepare the bruschetta mixture by combining the tomatoes, onion, garlic and basil in a bowl. Add the olive oil and balsamic vinegar. Season with salt and pepper then stir to combine. Cover and refrigerate until required.

Place the mushrooms, cap side up on the preheated BBQ grill. Cook for 4-5 minutes before flipping and cooking on the gill side for 4-5 minutes. If you have an elevated BBQ tray, you may place the mushrooms on the tray and close the lid of the BBQ to cook for a further 2-3 minutes.

Remove the mushrooms from the BBQ and place on a serving dish. Fill the mushrooms with the bruschetta mixture and sprinkle with parmesan cheese, if using.

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