Brushetta with Grilled Portobello Mushrooms

By norsegal8

The mushrooms are grilled with the gill-like undersides facing up to prevent loss of juices. For serving, the mushrooms are flipped onto the bread so their juices seep down into the toast.

Ingredients

• 4 portobello mushrooms, large, (about 1 1/3 pounds), stemmed
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh rosemary
• Salt and ground black pepper
• 1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
• 1 large clove garlic, peeled

Details

Servings 8

Preparation

Step 1

1. Light grill. Place mushroom caps on large baking sheet. Mix 3 1/2 tablespoons of the oil, rosemary, and salt and pepper to taste in small bowl. Brush oil mixture over both sides of mushrooms.

2. Grill mushrooms, gill side up over medium-hot fire, until caps are cooked through and grill-marked, 8 to 10 minutes.

3. Meanwhile, grill bread until golden brown on both sides. Place toast slices on large platter. Rub garlic over tops, then brush with remaining 2 1/2 tablespoons oil.

4. Halve grilled mushrooms; place one half, gill side down, over each slice of toast. Serve immediately.