Ingredients

The following ingredients have 12 Servings
  • 12 fresh whole mushrooms (button or crimini)
  • 2 small plum tomatoes
  • 1 clove garlic (minced)
  • 1 teaspoon balsamic vinegar
  • 2-3 tablespoons goat cheese (crumbled)
  • fresh basil
  • sprinkling of salt & pepper

Instruction

  • Heat barbecue to medium heat.
  • Wash the mushrooms and pull out the stems (save the stems for another recipe!). Set aside.
  • In a medium bowl, mix together the tomatoes, garlic and balsamic vinegar.
  • Spray a vegetable grilling tray well with oil. Gently spoon the bruschetta into the mushroom caps (you're going to want to discard as much liquid as possible) and arrange on the tray.
  • Grill for 8-10 minutes, until mushrooms are tender and cooked through.
  • Immediately place a small spoonful of goat cheese on the warm bruschetta, scatter the basil leaves, and sprinkle generously with salt & pepper.
  • Serve immediately.