This amazing Portobello Mushroom Bruschetta is my new spin on a classic with tomatoes, basil, and garlic. It just takes 5 ingredients and 2 easy steps to make these vegan, gluten free, and so incredibly delicious appetizers.

If you have like me a soft spot for Mediterranean recipes, then come on board and get excited. Whenever I get the chance, I often come back to my recipes and eat a big bowl of my Mediterranean Eggplant Soup or I’m in the mood for my Mediterranean Vegan Burger.

Or maybe the 10 Minute Mediterranean Vegan Pasta, if things need to be done super quick. Or how about the Mediterranean Quinoa with Cashew Tzatziki, or a pizza night with my Mediterranean Vegan Pizza.

And now you can expect a new addition to this fondness for Mediterranean inspired food. So here’s the deal with my Portobello Mushroom Bruschetta.

It’s a new and modern addiction of a classic, low carb, party approved, made for spring and summer gatherings, company, easy but impressive, versatile, healthy, mouthwatering, full of flavor and always the way to go when you’re craving something delicious.



2 portobello mushrooms
6 cloves garlic
1/3 cup olive oil, divided
3 tomatoes, chopped
1/2 cup basil, chopped
salt, pepper to taste


  • Mix 2 cloves of garlic (pressed), with 2 Tbs of olive oil in small bowl. Use this as a marinade for the portobello mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat a large grilling pan and cook them for 6 minutes, so each side for 3 minutes.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel