Portobello Mushroom Bruschetta
By á-174942
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.
You'll also love
- Crisp Duck Breast With Pink... 0/5 (0 Votes)
- Garlic Ginger Teriyaki Shrimp 0/5 (0 Votes)
- Veal Medallions With Mushrooms,... 0/5 (0 Votes)
- Veal Breast Stuffed With Spinach... 0/5 (0 Votes)
Review this recipe