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Portobello Mushroom Bruschetta

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Ingredients

  • TOMATO RELISH:
  • 8 slices crusty Italian bread
  • 1 garlic clove peeled
  • 6 portobello caps wiped clean
  • 1 garlic clove minced
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 cups assorted baby tomatoes (red, yellow, and orange)
  • 1/4 cup minced red onion
  • 1/4 cup shredded fresh basil
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Toast bread in 350 degree oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.

Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.

Top toasted bread with sauteed mushrooms and Tomato Relish. Garnish with basil.

Tomato Relish: Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.

This recipe yields 6 servings.

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