Irresistible Grilled Bruschetta Portobello Mushrooms: Your Ultimate Low-Carb Garlic Butter Delight

Welcome back, food lovers! You’ve consistently asked for more creative variations of our beloved Caprese Stuffed Portobello Mushrooms, and we’re thrilled to present a new recipe that perfectly fits the bill: Grilled Bruschetta Portobello Mushrooms. Imagine tender, juicy portobello caps, generously smothered in aromatic garlic butter, then piled high with a fresh, vibrant bruschetta topping. Whether you’re planning a sophisticated weekend brunch, a light lunch, or a healthy dinner, these stuffed portobellos are guaranteed to become your new favorite way to enjoy mushrooms.

Why These Portobello Mushrooms are Your New Go-To

For those diligently trying to maintain a lower-carb lifestyle, these grilled portobellos are an absolute game-changer. They offer all the delightful flavors of a traditional toasted and buttery garlic bruschetta but without the bread, making them an ingenious and satisfying bread-free alternative. You get:

• ✔️ ALL the incredible flavors of classic bruschetta: garlic, fresh tomatoes, fragrant basil, and a hint of onion.
• ✔️ A hearty, savory experience that feels indulgent yet is significantly lower in carbohydrates.

To make this dish even more suitable for strict low-carb diets, you can easily omit the balsamic glaze. While a small drizzle adds a wonderful tangy-sweet note, the portobello mushrooms are still incredibly delicious without it. This flexibility allows you to customize the recipe to your dietary preferences without sacrificing flavor.

The Secret to Perfect Portobello Preparation

Achieving perfectly cooked, non-watery portobello mushrooms is key to this recipe’s success. Here are a few essential tips:

To Gill or Not to Gill?

Personally, I prefer to keep the gills in my portobello caps. They contribute to a deeper, earthier flavor and a more substantial texture. However, many people opt to remove them, especially if they prefer a cleaner aesthetic or want to avoid the “inky” liquid that gills can release during cooking. If you choose to remove them, simply use a spoon to gently scrape them out from the underside of the mushroom cap. The choice is entirely up to you!

Crucial Step: Thoroughly Dry Your Mushroom Caps

This is perhaps the most important step for preventing your portobellos from becoming soggy during cooking. Many readers mistakenly skip or rush this part, only to find their mushrooms releasing excessive liquid. To ensure a firm, flavorful mushroom:

1. Start by gently washing your portobello caps under cool running water or wiping them clean with a damp cloth.
2. Immediately after washing, grab a stack of paper towels. Use one dry sheet per mushroom.
3. Carefully pat each mushroom cap dry, paying special attention to the underside where the gills are located. Lightly press the paper towel into the gills to absorb any trapped excess water. Repeat until the paper towel comes away mostly dry. This meticulous drying process is vital for allowing the mushrooms to properly grill or bake without steaming in their own juices.

The Garlic Butter: A Foundation of Flavor

Once your portobellos are prepped, it’s time to infuse them with incredible flavor. You’ll brush each cap generously with our EASY Garlic Butter. This simple yet potent mixture of melted butter, minced garlic, and fresh parsley provides a rich, savory base that complements the bruschetta topping beautifully. The garlic butter not only adds an incredible aroma but also helps the mushrooms achieve a golden-brown exterior when cooked.

Crafting the Perfect Bruschetta Topping

While your garlic-buttered portobellos are cooking to tender perfection (which only takes about 5-8 minutes!), you’ll whip up the freshest, most flavorful bruschetta topping. The beauty of this topping lies in its simplicity and the quality of its fresh ingredients:

• Sweet Grape Tomatoes: Halved, these burst with juicy sweetness. Cherry tomatoes also work beautifully.
• Finely Chopped Red Onion: Adds a subtle pungency and crisp texture, balancing the sweetness of the tomatoes.
• Fresh Shredded Basil: The star herb of Italian cuisine, basil brings an incomparable aroma and peppery-sweet flavor that ties all the elements together.

Combine these three ingredients in a bowl, season generously with salt, pepper, and a touch of dried oregano, and mix well. For an extra touch of decadence and savory depth, top with freshly shaved Parmesan cheese. We find a vegetable peeler works wonders for creating elegant, delicate shavings that melt slightly on the warm mushrooms, enhancing every bite.

For those not following a strict low-carb diet, a final drizzle of rich, sweet balsamic reduction is highly recommended. You can use a store-bought glaze for convenience or easily make your own homemade version (instructions included in the recipe card!). This adds a glossy finish and a sophisticated tang that elevates the entire dish. These Grilled Bruschetta Portobello Mushrooms are a feast for the eyes and the palate, delivering robust, fresh flavors in every bite.

Serving Suggestions & Variations

These Bruschetta Portobello Mushrooms are incredibly versatile. Here are some ideas to enjoy them:

• Light Main Course: Serve two portobellos per person with a crisp green salad for a satisfying vegetarian meal.
• Elegant Appetizer: Cut the finished mushrooms into quarters for a sophisticated party bite.
• Pair with Seafood: As the original suggested, these pair wonderfully with a bowl of Steamed Mussels, creating a light, elegant meal bursting with garlic, herbs, and fresh flavors.
• Side Dish: They make an excellent side to grilled chicken, fish, or steak.
• Flavor Variations:
  • Add a tablespoon of finely chopped sun-dried tomatoes to your bruschetta mix for a richer, more intense tomato flavor.
  • Stir in some crumbled feta or goat cheese into the topping for a creamy, tangy addition.
  • A squeeze of fresh lemon juice over the finished dish can brighten all the flavors.
  • For a spicy kick, add a pinch of red pepper flakes to your garlic butter or bruschetta topping.

These grilled bruschetta portobello mushrooms are a testament to how simple ingredients, when properly prepared, can create truly extraordinary dishes. They’re quick enough for a weeknight yet impressive enough for entertaining. So fire up your grill or preheat your oven, and get ready to enjoy a burst of Italian-inspired flavor!

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5 from 2 votes

Grilled Bruschetta Portobello Mushrooms

By

Karina

Prep Time:

10 minutes
mins

Cook Time:

5 minutes
mins

Total Time:

15 minutes
mins

Servings:

6
serves

Grilled Bruschetta Portobello Mushrooms smothered in garlic butter will become your new favourite way to eat a mushroom! Perfect for breakfast, lunch, OR dinner!

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

Balsamic Glaze: (or you can use store bought, or this recipe)

• 
  ▢
  
  
  1/4
  cup
  balsamic vinegar

• 
  ▢
  
  
  2
  teaspoons
  brown sugar
  optional

Garlic Butter

• 
  ▢
  
  
  1/4
  cup
  butter

• 
  ▢
  
  
  1
  clove
  garlic
  minced

• 
  ▢
  
  
  1
  tablespoon
  fresh parsley
  chopped

• 
  ▢
  
  
  1
  pinch
  salt
  to taste

Instructions

• Preheat grill plates, a grill pan or a BBQ on medium heat. Lightly grease grill plates with cooking oil.
• 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.
• Combine the Garlic Butter ingredients (butter, minced garlic, chopped parsley, salt) and oregano together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush each mushroom with garlic butter on all sides.
• Grill for 5-8 minutes, until just beginning to soften and develop grill marks.
• Once mushrooms are cooked, generously top them with the prepared tomato/basil mixture. If desired, drizzle with balsamic glaze. Sprinkle with a little extra salt, to your tastes, and garnish with the remaining basil leaves before serving.

For the Balsamic Glaze:

• (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 a boil. Reduce heat to low; allow to simmer for 5-8 minutes or until the mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat for a naturally thicker glaze.)

For The Oven:

• Preheat oven to grill/broil settings on high heat. Arrange the 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 for about 8 minutes, until mushrooms begin to brown and soften.

  Once cooked, continue with the topping and garnishing directions above.

Notes

*To effectively dry portobellos, use a fresh, dry sheet of paper towel for each mushroom. Gently press the paper towel into the mushroom cap, particularly focusing on the gills, to thoroughly squeeze out and absorb excess liquid. Failing to dry them properly will result in the portobellos releasing a significant amount of water during cooking, making them soggy.

*NUTRITION FACTS provided do not include the optional balsamic glaze.

Nutrition

Calories:
114
kcal

|

Carbohydrates:
9
g

|

Protein:
3
g

|

Fat:
8
g

|

Saturated Fat:
5
g

|

Polyunsaturated Fat:
0.4
g

|

Monounsaturated Fat:
2
g

|

Trans Fat:
0.3
g

|

Cholesterol:
20
mg

|

Sodium:
87
mg

|

Potassium:
460
mg

|

Fiber:
2
g

|

Sugar:
7
g

|

Vitamin A:
765
IU

|

Vitamin C:
8
mg

|

Calcium:
24
mg

|

Iron:
1
mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!