Mushroom Bruschetta Appetizer

I’m not a sports super bowl person but I am most definitely a fan of a bowl that’s super filled with appetizers. I’ll be missing the game this year (I say that as if I watch it every year…) for a bachelorette party, but I hope to get home in time to clean up shop aka make the final sweep of the food table as everyone’s entranced by the ending of the game. POWER MOVE. 

I love this recipe because the grill marks inspire the essence of summer which is a necessity given this time of year. It’s incredibly simple to make, bursting with flavor, and complies with all dietary preferences (gluten/grain/dairy free) as well as vegan and paleo. Can’t beat it, so you gotta eat it!!!

easy peasy mushroom caprese (kinda rhymes)

  • 2 packages large portobello mushrooms (~8 mushrooms)
  • 1 cup grape tomatoes 
  • 2 tbsp fresh basil
  • 2 tbsp olive oil
  • 1 heaping tbsp (2-3 cloves) minced garlic 
  • juice of 1 lemon
  • 1 tbsp white wine vinegar 
  • salt and pepper to taste
  • avocado oil (to coat the mushrooms before grilling)

Chop all ingredients (except mushrooms and avocado oil) and combine in a bowl. Then spray the mushrooms with avocado oil, grill the mushrooms on each side (~3-4 minutes each), then top with caprese mixture. 

Insert Ina Garten saying “how easy is that?!”

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