Portobello Mushroom Bruschetta

Total Time:
50 min
Prep:
15 min
Inactive:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

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

Toast bread in 350 degree F 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.


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