Bruschetta Stuffed Portobello Mushrooms

Bruschetta Stuffed Portobello Mushrooms

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Bruschetta Stuffed Portobello Mushrooms



  • 6-8 large portobello mushroom caps
  • 10 roma tomatoes - seeded & diced
  • 2 oz 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
  • 1/2 oz basil - chiffonade
  • 4 oz baby spinach - chiffonade
  • 1/4 cup grated parmesan cheese
  • 14 oz 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. Brush with olive oil and season with the Colden's Freakin' Greek Rub.
  4. Stuff each mushroom cap with 4-5 oz of the tomato mixture.
  5. Using a grill mat, cook the stuffed mushrooms for 20-25 minutes until the tomatoes are caramelized and cooked through. 
  6. Top each mushroom cap with fresh mozzarella cheese and cook for another 8-10 minutes until melted.  
  7. Garnish with balsamic vinegar syrup & fresh basil. 

1 Review

  • 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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