Roxy's Bruschetta portobello caps

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Roxy's Bruschetta portobello caps

Post  Roxy on Tue Jul 22, 2008 6:28 pm

Bruschetta Portobello Mushroom caps

You can use fresh pear or roma tomatoes to make this bruschetta but I find that quality canned tomatoes work almost as good. If you got the time and desire to, use fresh tomatoes.

1 large can whole pear tomatoes
1 medium sized red onion, chopped
1/3 cup, fresh minced basil
1/8 cup olive oil
1 tbsp minced garlic or more if you like
1 tsp salt
1 tsp black pepper
Goats milk feta cheese

- Drain tomatoes and coarsely chop. You will want to drain/strain the tomatoes again after you chop them.
- Combine remaining ingredients and incorporate well.
- Place several spoonfuls of bruschetta mixture onto a Portobello mushroom cap and top with crumbled feta cheese.
- Smoke on the ProBBQ using direct grilling at about 300 degrees until the mushroom cap is tender.

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Roxy
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