Field Mushrooms with Bruschetta Topping 

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A delicious gluten free alternative to traditional bruschetta!

Ingredients:

4 large field mushrooms, stalks removed

1 large garlic clove, crushed

2 medium to large ripe truss tomatoes, diced

1/2 small red onion, diced

8 to 10 sweet basil leaves, shredded

1 Tbsp balsamic vinegar

1 Tbsp olive oil

1 cracked black pepper and salt, to taste

1 1/2 Tbsp freshly grated Parmesan cheese

2 Tbsp olive oil (additional)

1 garlic clove, crushed (additional)

Directions:

Combine the additional two tablespoons of olive oil with 1 crushed garlic clove. Brush the mushrooms with the infused oil and grill or barbecue for 3 - 5 minutes until just cooked.

Combine all other ingredients in a mixing bowl. These ingredients are best served at room temperature or, alternatively, you can slightly warm the topping by microwaving on medium-high for 30 - 60 seconds.

Remove the mushrooms from grill or barbecue and top with bruschetta topping.

Sprinkle with Parmesan cheese and decorate with a whole sweet basil leaf to serve.

Variations:

For additional decoration, drizzle some balsamic vinegar around the edge of the plate. Serving suggestion not included in nutritional information.

Author:

Kate Gilbert, author of "Creative Food Gluten Free"
Creative Food Gluten Free

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