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Portobello Mushroom Bruschetta
Rating (1 Rated)
Why are these perfect for a party buffet? They are ridiculously easy to make and taste best straight from the oven. The trick is to slice the mushrooms very thinly so they cook quickly. We love them served with shiraz, cabernet or sparkling wine. Variation: Gorgonzola and Honey Bruschetta - Substitute gorgonzola or blue cheese for the portobello mushrooms and Gruyere. Top baguettes slices with a crumbling of gorgonzola and bake until the gorgonzola melts. Drizzle with honey while still warm, before serving. Port and reisling are great partners for this version.
15-20 appetizers



2 large portobello mushrooms, thinly sliced

1 baguette, sliced ¼-inch slices

Gruyere cheese, thinly sliced or shaved

Freshly ground pepper to taste

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Portobello Mushroom Bruschetta
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!



  1. Preheat oven to 400º.
  2. Rinse, de-stem and pat dry the Portobello mushrooms. Thinly slice and set aside.
  3. Top each baguette slice with a slice of cheese and a slice of mushroom. Season with freshly ground pepper.
  4. Place on a sheet pan and bake until cheese is bubbly. Serve warm.
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