Portobello Mushroom Bruschetta
Recipe courtesy Food Network
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- Recipe categories: Vegetables, Mushroom, Tomato,
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Total Reviews: 5
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By RebeccaC.
St. Louis, MO
on December 04, 2011
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I chose this recipe for a quick Sunday lunch along with a simple salad. I didn't have fresh basil, portobellos, or baby tomatoes, so I used dried Italian seasoning (I was out of dried basil, too!, baby bella mushrooms, and Roma tomatoes. The substitutions were out of necessity but make the recipe less expensive, too. Most importantly, it was delicious!
By jlshinnick_11513464
Chicago, IL
on December 29, 2008
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Great recipe! Very fresh and lots of flavor!
I added extra basil and ground black pepper to the tomato relish. I had quite a bit of tomato relish left over so I made a few extra garlic toasts and served a few more without the portabello mushrooms.
By kjensenlane
Huntington Beac...
on May 04, 2007
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Awesome recipe as is. However I love to experiment, and omitted the balsamic vineagar in the relish. Made a reduced balsamic and drizzled that over the finished toast. Yum!!! It is definitely a recipe that disappears quickly!
By brynn1431_4355719
Missoula, MT
on February 28, 2006
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I loved this recipe. The tomato sauce that goes over the portobello was excellent and I will definitely make it again! It was also easy to cut down the recipe and make a smaller portion for just me and my boyfriend.
By gibbyphd_647685
Woodstock, IL
on July 14, 2004
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I was looking for a simple portabello bruschetta recipe like our local Country Club offers. This one was very tasty, I even bought Mini-Portabellos at $25 each. Truly a 'deal' to eat like a queen!