Roxy's Bruschetta portobello caps
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Roxy's Bruschetta portobello caps
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.
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.
Roxy- King of Q
- Number of posts : 222
Location : Canada
Registration date : 2007-11-12
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