Bruschetta Stuffed Portabella Mushrooms

Mushrooms fans, rejoice! Ok, at least be a little bit thrilled with this recipe. The basic components of bruschetta (garlicky toasted bread, tomatoes and basil) work so well with the mushrooms here. If you love bruschetta but want a hot and hearty meal, give this a try.

Ingredients (makes 2 servings):

3 (1/4 inch thick) slices off of a small French bread baguette

Olive oil for drizzling

1 large clove of garlic, peeled but left whole

2 large portabella mushrooms, stems and gills removed

5 ounces of vegetarian ‘beef’ crumbles or cooked ground beef

2 teaspoons balsamic vinegar

1 cup chopped ripe tomato (any kind is fine-I’m using baby heirlooms)

½ cup shredded mozzarella cheese

10 fresh basil leaves, torn into small pieces

Salt and pepper to taste

Directions: Preheat oven to 300 degrees F and line a baking sheet with foil or parchment paper. Place the bread slices on the sheet and drizzle with a little olive oil on each side. Bake for 8 minutes and remove from oven. Rub the garlic clove over the bread slices. Tear into cubes and set aside.

Raise oven temp to 350 degrees F. In a mixing bowl, combine the ‘beef’ or beef, vinegar, tomatoes, cheese, bread cubes, basil leaves and salt/pepper. Place the portabellas stem side up on your baking sheet and stuff the portabellas with the tomato mixture. Press down lightly with the palm of your hand and continue stuffing until the stuffing is mounded.

Bake for 25 minutes.