Recipe courtesy of Sara Moulton

Portobello "Steak" Bruschetta with Gorgonzola Butter and Red Pepper Vinaigrette

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  • Total: 51 min
  • Prep: 25 min
  • Inactive: 1 min
  • Cook: 25 min
  • Yield: 4 servings
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For marinade:

5 tablespoons balsamic vinegar

6 large garlic cloves, minced

2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled

1/2 cup olive oil

1 1/2 pounds fresh portobello mushrooms, stems trimmed flush with caps

For Gorgonzola butter:

2 ounces Gorgonzola (about 1/4 cup), at room temperature

1 tablespoon unsalted butter, softened

For red pepper vinaigrette:

1 red bell pepper, roasted (see Cook's Note), or 1/3 cup chopped drained bottled roasted red peppers

1 tablespoon white-wine vinegar

1 tablespoon water

2 tablespoons extra-virgin olive oil

Garnish: fresh thyme leaves


  1. Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side. Make marinade: In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in 1 layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours. 
  2. Make gorgonzola butter while mushrooms are marinating: On a plate with a fork mash gorgonzola and butter together until blended well. 
  3. Prepare grill. Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin. 
  4. Make red pepper vinaigrette: In a blender blend vinaigrette ingredients with salt and pepper, to taste until smooth and emulsified.
  5. Spread 1 side of bread with gorgonzola butter. Arrange warm mushrooms on toasts and spoon vinaigrette over each bruschetta. Garnish with thyme.

Cook’s Note

To roast peppers: Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

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