"Bruschetta is one of those classic recipes everyone loves which is why I’m excited to partner w/ @annieshomegrown (#ad) and @thefeedfeed to put a creative spin on this classic recipe. One of my fondest memories of bruschetta involves a flashback to 8th grade of me and my friend dancing around her house while doing Tae Bo, then making bruschetta and thinking there’s no better food on this earth. For this recipe, I added Annie’s Balsamic Vinaigrette into the bruschetta mix AND coated the Portobello mushrooms with it pre-roasting for a double dose of genuine flavor. Annie’s is one of my go to brands for quality assurance and right now (through 8/5) you can get 2 bottles of Annie’s dressing for $6 at your local Sprouts ← basically the only store I use for my multiple grocery orders every week. Get the full recipe for these Balsamic Roasted Portobello Mushrooms w/ Bruschetta at TK! #DressingItUp #Sprouts #feedfeed"
Portobello Mushrooms Roasted in Annie’s Balsamic Vinaigrette with Bruschetta
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Recipe Intro From fitlivingeats
Roast a few portobello mushrooms and fill them with tomato bruschetta! Use Annie's Organic Balsamic Vinaigrette to coat the mushrooms before roasting and to season the tomatoes! Dinner will be ready in no time! Get your own Annie's Dressing at your local Sprouts, find one near you here. Save $1 when you buy ONE (1) BOTTLE of any Annie's Dressings 7/27 - 8/31. Visit Sprouts.com or download the Sprouts app to learn more.
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- Recipe Card
Prep time: 15mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 Portobello mushroom caps, stems and gills removed
- 1/4 cup plus 2 tablespoons Annie's Organic Balsamic Vinaigrette, divided
- 4 tomatoes, diced
- 1/4 cup basil, chopped
- 1 small shallot, minced
- 1 clove garlic, grated
- 1/4 teaspoon salt
- freshly cracked black pepper, to taste
- cooking spray, as needed
Method
Step 1
Preheat the oven at 400˚F.
Step 2
Lightly coat a parchment-lined baking sheet with cooking spray. Pour ¼ cup of the vinaigrette into a small bowl. Brush both sides of the mushroom caps with the vinaigrette to coat. Place the mushroom caps onto the baking sheet. Roast for 20 minutes, flipping halfway through.
Step 3
Meanwhile, make the bruschetta topping. Add the remaining 2 tablespoons vinaigrette, tomatoes, basil, shallot, garlic, salt and pepper to a mixing bowl. Stir to combine. Set aside until time to assemble.
Step 4
Remove the mushroom caps from the oven and transfer to a serving plate. Spoon the bruschetta on top. Garnish with extra basil.