Portobello Mushroom Bruschetta

  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
  2. 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.
  3. Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.

Tomato Relish:

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