Ingredients
Method
Directions for grilling portobello mushrooms
- Feel free to grill the portobello mushrooms outside, a panini press, or in a good sear in a cast iron pan. If you find you have a portobello mushroom that's not too thick, just cook on both sides until done, and skip to the bruschetta topping directions.
- If you find that you have a super thick portobello steak, fear not. There's a method. Since you want the thick steaks to cook evenly and throughout, you must apply pressure on top so every bit of the surface sears. Here’s how to do it:
- (1) You can either push down the mini cast iron pan with your hand (use a towel between you and the pan so you don’t absorb the heat). For those of you who learn visually, check out this tutorial by chef Chad Sarno, around the 2:30 time mark.(2) or simply add a weight on top. I usually add a heavy bowl or a can of beans on top so I don’t have to babysit it.
- Once one side is seared, turn the mushroom over and repeat the process with the weight on top until the mushroom is cooked to your liking.
Directions for bruschetta topping
- First, you want a bruschetta which is thick and not soupy or runny with tomato juices. There are two ways to prep tomatoes for this.
- First method: squeeze out the liquid and seeds out of the tomatoes before chopping. You would just be left with the flesh and skin to dice.
- Second method: Just dice the whole tomato, and place the cuts in a strainer over a bowl for about 5 minutes to let the juices run out.
- Next, combine the juice-free tomato dices with garlic, pinch of salt and drizzle of olive oil.
Assemble the bruschetta
- Just top the grilled portobello steaks with the prepared tomato bruschetta topping, and serve with some basil sprinkled on top. Best eaten with a fork and knife!
Notes
For those measuring, this equals veggies and fat