One day we were at the store and I was thinking about making bruschetta for dinner while perusing the store I suggested making it for lunch instead. The weekends are the hardest times for my husband and me to figure out lunch. Most of the time we decide on the fly and being Pescatarian you can imagine how hard that is.
I have to say… when in doubt bruschetta it out! It’s almost always a safe bet for anyone! If you are gluten-free, then just get gluten-free bread! If you are vegan then switch the cheese or don’t use any! Seriously this was a life-saving meal and has rapidly become one of our favorite go-to meals! I am all for trying new things out for it too, so today’s bruschetta is a bit unconventional.
For those that have an allergy to tomatoes, or highly acidic fruits and vegetables, this caramelized portobello mushroom and onion with spinach bruschetta is a good substitute! Who says it has to be all tomatoes anyway?
Portobello Mushroom, Onion, and Spinach Bruschetta
2 containers of Portobello Mushrooms Sliced
1/2 bag of Baby Spinach
1 Large Sweet Onion
Gouda Cheese (not smoked)
Pepper and Salt for seasoning
3 TBSP Butter for sauteing and caramelizing
1 tsp Garlic
*Tip: Make sure you pick the right size bread for your bruschetta! If you are going for a larger bread triple the ingredients!*
- Slice onion into strips and wash mushrooms.
- Put butter and garlic in large skillet over medium-high heat and let it melt down. *Watch carefully so the garlic doesn’t burn.*
- Place onions and mushrooms in skillet. Saute until mushrooms are hot and onions are nearly opaque. *This is really per your taste. If you like the mushrooms to have some brown on them make sure they have plenty of room.
- Toss the spinach in once the onions and mushrooms are finished. Fold in carefully until just sauteed, careful to not overdo them.
- *Now you can either broil this next part or toast the bread in another pan.* Sprinkle each slice of bread with a fair amount of olive oil. Sprinkle with salt and pepper for taste. Toast under broiler or in another medium heated pan (toast both sides)
- Top with sauteed veggies and cheese
- Place under broiler just long enough for the cheese to melt
**I toasted the bread in a heated pan, on both sides, then place under the broiler afterward to melt the cheese. However, you can use the broiler to toast the bread and then place back under the broiler to melt the cheese. Whichever you choose!
Let me know what you think!