Hands-On Time: 15 minutes
Total Time: 23 minutes
Yield: Serves 12
6 medium plum (Roma) tomatoes, seeded and chopped
2 tablespoons extra-virgin olive oil
1/2 small red onion, peeled and minced
4 cloves garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons torn fresh basil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 large portobello mushroom caps, wiped clean, stems removed
cooking spray
8 ounces fresh mozzarella, thinly sliced
1. Preheat the oven to 425°F.
2. In a large bowl, combine the tomatoes, olive oil, onion, garlic, vinegar, basil, and Parmesan cheese. Add salt and pepper and mix well.
3. Slice each mushroom cap in half, leaving two half circles, and place on a baking sheet sprayed with gluten-free nonstick cooking spray. Lightly spray each portobello mushroom cap with nonstick cooking spray. Bake for 5 minutes. Remove from oven.
4. Spoon bruschetta mixture on each mushroom half. Top with mozzarella and bake for 2–3 minutes more until cheese is melted. Serve warm.
Per Serving: Calories: 100 | Fat: 6 g | Saturated fat: 3 g | Cholesterol: 10 mg | Sodium: 230 mg | Total carbohydrates: 5 g | Dietary fiber: 1 g | Sugars: 2 g | Protein: 6 g