Ingredients

The following ingredients have 6 Servings
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 cups small diced fresh tomatoes
  • 1/2 cup chopped sun-dried tomatoes (packed in oil)
  • 2 cloves minced garlic
  • 1 teaspoon olive oil
  • 1/4 cup chopped fresh basil
  • Salt & pepper to taste
  • 2 tablespoons olive oil
  • 6 portobello mushrooms stems removed and cleaned
  • 1 1/2 cups shredded mozzarella

Instruction

  • In small saucepan whisk together balsamic vinegar and brown sugar.  Bring to low boil and reduce by half stirring several times. Remove from heat and allow to cool.
  • In bowl combine diced tomatoes (both fresh and sun-dried), minced garlic, 1 teaspoon olive oil, fresh basil and salt & pepper to taste.
  • Brush mushrooms with olive oil and broil for 8 minutes turning halfway through. Top with shredded mozzarella and place back under broiler for 1-2 minutes or just until the cheese begins to brown.
  • Remove from oven divide bruschetta evenly placing on top of mushrooms.  Drizzle with cooled balsamic reduction sauce and serve.