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prep time
7 min
cook time
18 min
ready time
25 min
Keto Bruschetta Mushrooms
These oven roasted portobello mushrooms are loaded with classic bruschetta flavors of juicy tomatoes, aromatic garlic and fresh basil.
These make a great vegan lunch option served with an Italian side salad or as a starter.
Net Carbs
4.9 g
Fiber
2.2 g
Total Carbs
7.9 g
Protein
2.7 g
Fats
10.6 g
130 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cherry Tomato
10 cherry
Portabella Mushrooms, Raw
2 each
Olive Oil
1-½ tablespoon
Basil, Fresh
1 tablespoon
Garlic, Fresh
1 clove
Balsamic Vinegar
½ tablespoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 5
25 min
Step 1
Preheat the oven to 400 degrees Fahrenheit.Step 2
Carefully remove the stalks from the mushrooms and discard. Use a teaspoon to scoop out the mushroom gills. Brush the mushrooms with half a tablespoon of olive oil and arrange on a shallow oven tray. Bake for 10 minutes until tender and drain off any excess liquid.Step 3
Whilst the mushrooms are cooking, finely dice the tomatoes, discarding the seeds and crush the garlic. Add to a mixing bowl with the salt and pepper, remaining olive oil and balsamic vinegar. Stir well to combine.Step 4
Once the mushrooms are cooked, divide the tomato mixture evenly between the two, filling the center.Step 5
Transfer back to the oven for a further 8 minutes until the mushrooms and tomatoes are tender. Finely chop the basil and scatter over the top to serve.
