- 4 large portabello mushrooms
- olive oil
- 1 medium tomato, flesh diced
- 1 crushed garlic clove
- ½ small onion, diced
- 8 kalamata olives, chopped
- 1 tsp capers
- 1 Tbs fresh basil, chopped
- 1 inch strip of capsicum, diced
- Sliced Notzarella or other vegan cheese (optional)
- Pre-heat oven to 180C. Drizzle a tsp of olive oil over each mushroom, crack with salt, and place on a wire wrack in the oven while prepping other ingredients.
- Top the mushrooms with cheese, if using. If not, you can dollop a little hummus, tomato paste or barbecue sauce on first (go easy to avoid going soggy).
- Mix all other ingredients in a bowl. With the mushrooms back on the wire rack, carefully top a few heaped tablespoons of bruschetta mix on top of each mushroom. Turn oven on grill and cook until cheese is melted, or for about 10-15 minutes.
This is what you eat when you feel like pizza and bruschetta, but you are on a diet.
Or you don’t even need to be on a diet to really desire the tender and juicy texture of these big portbello mushroom bases loaded with a pumped up brusctta topping and some melted notzarella if you like.
You can save leftover bruschetta topping and add to hummus on toast, salads, sandwiches or even on crackers.
The best thing about these portobello bruschetta pizzas is that everyone will love them; even kids! You can serve them as a main meal, lunch, or as a side at Sunday dinner.