Bruschetta Portobellos

Bruschetta Portobello5 carrots


2 portobello mushrooms

5 or 6 plum tomatoes, chopped
1 onion, chopped
2 clove of garlic, minced
1 t balsamic vinegar
1/3 cup basil
lime juice (1/2 lime)
2 T favorite oil

Fix bruschetta ahead and refrigerate to allow the flavors to marinate together before using.

Preheat oven to 325 degrees. Wash portobello mushrooms. Place on baking sheet. Bake for 10 – 15 minutes.

Top with bruschetta. Bake about 5 minutes. Enjoy!