This amazing Portobello Mushroom Bruschetta is my new spin on a classic with tomatoes and basil. It just takes 5 ingredients and 2 easy steps to make these vegan, gluten free, and so incredibly delicious appetizers.

Prep Time: 30 min

 Cooking Time: 20 min 

 Total Time: 50 min  

Serves: 4


  • 4 portobello mushroom caps
  • ½ cup fire roasted tomatoes, chopped
  • ½ cup mozzarella cheese
  • ½ teaspoon oregano
  • ½ teaspoon chili flakes
  • Salt to taste
  • Cooking spray

How To Prepare

  1. Preheat the oven to 350o F.
  2. Spray the baking tray with cooking spray.
  3. Add a spoonful of fire roasted tomatoes to the mushroom caps.
  4. Top it with grated cheese, oregano, chili flakes, and a little salt.
  5. Bake for 20 minutes.