Balsamic Marinated Grilled Portobello Mushrooms with Strawberry Tomato Bruschetta

If you're looking for the perfect summer dish, these Balsamic Marinated Portobello Mushrooms topped with Strawberry Tomato Bruschetta might just be exactly what you need! The mushrooms are brushed with a simple balsamic-Dijon marinade, grilled until tender and juicy, then topped with fresh strawberry-tomato bruschetta, dairy-free feta, basil, and balsamic glaze. It's gluten-free, plant-based, summer-forward, and perfect as an appetizer, main dish, or patio dinner!

Course Appetizer, Main Course

Cuisine American

Keyword 30 minute meals, dairy free, easy grilled recipe, easy summer recipe, gluten free

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 95kcal

Author Jackie Akerberg

Equipment

Grill/BBQ

Ingredients

3 large highline portobello mushroom caps stems removed
¼ cup balsamic vinegar of Modena
2 tbsp coconut aminos or tamari
1 tsp dijon mustard
½ tsp garlic powder
½ tsp dried thyme
½ tsp black pepper

Strawberry Tomato Bruschetta Ingredients

1½ cups strawberries diced
1 cup cherry tomatoes diced
¼ cup fresh basil chopped
1 clove garlic grated
1 tbsp balsamic vinegar
½ tsp flaky sea salt
fresh cracked black pepper
½ lemon zested

For Serving

fresh Basil chopped
dairy free feta crumbled
balsamic glaze

Instructions

Heat grill to medium high.
Score the mushrooms on top of the caps.
Mix the marinade ingredients and brush each side of each mushroom.
Transfer to the grill and grill for 3-5 minutes per side, depending on thickness, until lightly charred and tender, basting with extra marinade while cooking.
While mushrooms are on the grill, prepare the bruschetta by combining everything in a bowl and tossing to mix.
Place the mushrooms on a serving platter and top with bruschetta, a drizzle of balsamic glaze, a sprinkle of feta and fresh basil.

Notes

*macros do not include feta, basil and balsamic glaze for serving

Nutrition