Iowa Girl Eats · by Kristin Porter★ 4.8 (6)
Grilled Portobello Mushrooms with Bruschetta
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 9%
CARBS 9G15% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 20G82% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Substantial grilled portobello mushroom caps topped with fresh tomato bruschetta. Meaty and satisfying, this works equally well as a vegetarian main or elegant side dish.
mainamerican♨️ grillgluten freelow carbvegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 portobello mushroom caps
- 1/4 cup extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon steak seasoning
- 1 cup seeded then diced Roma tomatoes (3-4 Roma tomatoes)
- 1/4 cup packed fresh basil leaves (chopped)
- 1 1/2 Tablespoons extra virgin olive oil
- 1 1/2 Tablespoons balsamic vinegar
- 1/4 cup freshly grated parmesan cheese
- 1 garlic clove (pressed, microplaned or finely minced)
- salt and pepper
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 9%
CARBS 9G15% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 20G82% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1226mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 426mg
- Calcium
- 81mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.