Portobello mushrooms form the basis of this rich bruschetta. Serve it with baguette slices or crackers as a pre-dinner hors d’oeuvre.

Yield: Makes 2 1/2 cups.



  • ​4 portobello mushrooms
  • Extra-virgin olive oil*
  • 1 cup diced seeded Roma tomatoes
  • 1/4 cup finely chopped red onion
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp chopped fresh basil
  • 2 cloves garlic, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper


  1. Preheat natural gas barbecue on medium heat.
  2. Remove stems from mushrooms; discard stems. Using a spoon, scoop gills out of mushrooms; discard gills. Rub mushrooms lightly with some oil.
  3. Grill mushrooms over medium heat on natural gas barbecue until warmed and grill-marked, about 4 minutes per side. Remove from heat.
  4. When cool enough to handle, cut mushrooms into 1/4 inch pieces.
  5. Transfer mushrooms to a bowl. Add tomatoes, red onion, 2 tbsp oil, vinegar, basil, garlic, salt and pepper; stir to combine. Let stand for 10 minutes before serving.
  6. Serve with toasted baguette slices or crackers.
Nutritional analysis per 2 tbsp:

19 calories, 1.4 g fat, 0.4 g protein, 1.3 g carbohydrate, 0.2 g fibre, 60 mg sodium

*Ingredient not included in nutritional analysis.