Grilled Portobello Sliders with Bruschetta

1. 1

   Preheat grill over medium heat.

2. 2

   In a small bowl combine grapeseed oil, canola oil, thyme, parsley, minced garlic and a pinch of salt and give a quick stir to blend.

3. 3

   Brush mushroom caps with oil mixture, reserving just a little and place the mushrooms cap side down on preheated grill.

4. 4

   Grill for 15-18 minutes until mushrooms are tender and shiny.

5. 5

   Make the bruschetta while mushrooms are grilling.

6. 6

   In a medium bowl combine diced tomatoes, olive oil, basil, balsamic vinegar, minced garlic, salt and pepper and stir to combine.

7. 7

   Set aside.

8. 8

   Brush reserved basting oil on inside of slider buns and lightly toast them on the grill.

9. 9

   Place a mushroom cap on a bun, top with bruschetta, then top with remaining bun.

10. 10

    Serve warm.

No additional tips available.