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Portabella Bruscettas

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Ingredients

  • 1/4 cup olive oil
  • 1 teaspoon finely-chopped garlic
  • 10 ounces portabella mushrooms cleaned, stems
  • removed and caps sliced - (abt 3 cups)
  • 1 loaf Italian bread - (1 lb) cut diagonally
  • into 12 slices
  • 1 cup coarsely-chopped plum tomatoes
  • 2 tablespoons capers
  • 1/2 teaspoon Italian seasoning
  • 4 ounces goat cheese cut into 12 slices

Details

Servings 12

Preparation

Step 1

Preheat rack for outdoor grill or broiler.

In small bowl, combine olive oil and garlic; brush on both sides of mushroom slices and the bread. Arrange mushrooms and bread in single layer on rack. Grill until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside.

In small bowl, stir together tomatoes, capers and Italian seasoning. To assemble: Spread one slice goat cheese on each slice of toasted bread. Top with grilled portabellas and tomato-caper mixture, dividing evenly. Serve hot or at room temperature.

This recipe yields 12 appetizers.

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