Portobello Mushroom Bruschetta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 413
- Total: 50 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 20 min
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.