Bruschetta Stuffed Portobello Mushrooms

Bruschetta Stuffed Portobello Mushrooms

(2 reviews) Write a Review




  • 6-8 large portobello mushroom caps
  • 10 roma tomatoes, seeded and diced
  • 2oz olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp REC TEC Grills Colden's Freakin' Greek Rub
  • 4 cloves garlic, minced
  • 1/4 cup scallions, sliced
  • 1 large shallot, minced
  • 1/2oz basil, chiffonade
  • 4 oz baby spinach, chiffonade
  • 1/4 cup grated parmesan cheese
  • 14oz fresh sliced mozzarella cheese
  1. Preheat REC TEC grill to 375°F.
  2. In a large bowl combine the tomatoes, oil, vinegar, Colden's Freakin' Greek Rub, garlic, scallions, shallots, basil, spinach, and parmesan cheese.
  3. Using a spoon, scoop out the gills from the underside of the portobello mushroom cap.
  4. Brush with olive oil and season with Colden's Freakin' Greek Rub.
  5. Stuff each mushroom cap with 4-5oz of the tomato mixture.
  6. Using a grill mat, cook the stuffed mushrooms for 20-25 minutes until the tomatoes are caramelized and cooked through. 
  7. Top each mushroom cap with fresh mozzarella cheese and cook for another 8-10 minutes until melted.  
  8. Garnish with balsamic vinegar syrup & fresh basil. 

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2 Reviews

  • Amazing!

    Posted by Nick H on 14th Jul 2019

    This eats like a steak. Outstanding flavor. Was the crowd favorite at Italian Dinner Party.

  • Amazing flavor!

    Posted by John F on 10th Aug 2018

    I have always loved portobello mushrooms and this recipe takes it over the top! The balsamic glaze makes it memorable. Thanks again REC TEC!

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