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Laura Romeo - Weber Grill Expert

Portabella Bruschetta

  • People

    Serves 4

  • Prep Time

    10 min.

  • Barbecue Time

    19 to 24 min.

People
Serves 4
Prep Time
10 min.
Barbecue Time
19 to 24 min.

the Ingredients

Portobella Bruschetta
  • 1 1 punnet cherry tomatoes
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 2 slices of white bread, roughly chopped
  • 2 2 garlic cloves
  • ⅓ cup 1/3 cup grated parmesan
  • 10 10 fresh basil leaves, plus extra to garnish
  • 4 4 Portabella mushrooms, stems removed
  • 200 grams 200g buffalo mozzarella
  • 1 tablespoon 1 tablespoon balsamic glaze, to serve

Instructions

  • 01 Prepare the barbecue for direct and indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
  • 02 Lightly coat the cherry tomatoes with oil, then season with salt and pepper. In a food processor blitz together the bread, garlic, Parmesan, and 10 basil leaves until the mixture has turned into fine crumbs. Using a basting brush, brush the mushrooms all over with oil. Season with salt and pepper.
  • 03 Grill the cherry tomatoes over direct medium heat, with the lid closed, until they just start to blister, about 4 minutes, turning once halfway through cooking time. Remove from the barbecue.
  • 04 Assemble the mushrooms by placing the cherry tomatoes into the mushroom cavities. Tear the cheese into small chunks and add to the mushrooms. Top with the blitzed bread crumb mixture.
  • 05 Roast the portabella mushrooms over indirect medium heat, with the lid closed, for 15 to 20 minutes. If you are using a Weber Q, place the mushrooms on the trivet. Roast the mushrooms until the crumbs are golden and the mushrooms are cooked to your liking.
  • 06 Finish the mushrooms with a drizzle of balsamic glaze and garnish with fresh basil leaves.
Ingredients
Instructions

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