Best Portabella Bruschetta Recipes

Portabella Mushroom and Dried Tomato Bruschetta image

Yield Serves 2 as a first course

Number Of Ingredients 7

1/4 cup dried tomatoes
1 cup water
1 teaspoon balsamic vinegar
2 portabella mushroom caps (about 3/4 pound)
2 garlic cloves
3 tablespoons olive oil
2 slices crusty Italian bread

Steps:

In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
Toast bread and spread with tomato purée. Top purée with mushrooms.

Portabella Mushroom Bruschetta image

Provided by Sageca

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

6 slices crusty whole wheat bread
1 garlic clove
3 portabella mushroom caps, wiped clean
2 shallots, chopped fine
2 garlic cloves, minced
2 tablespoons olive oil
salt & freshly ground black pepper
1/2 cup shaved parmesan cheese
2 cups cherry tomatoes
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

Steps:

Toast bread in 350°F oven until golden brown, about 5 minutes.
Rub lightly with garlic clove while still warm.
Coarsely chop the mushrooms .
In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add shallots and garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Remove skillet from heat. Keep mushrooms warm, covered.
This can be made ahead,refrigerated and reheated at serving time.
Tomato Relish:.
Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.

Nutrition Facts : Calories 262.1, Fat 17.1, SaturatedFat 3.6, Cholesterol 7.3, Sodium 269.9, Carbohydrate 19.6, Fiber 3.2, Sugar 5.9, Protein 8.6

Portabella Pesto Bruschetta image

Provided by Northwest Lynnie

Categories Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 (8 ounce) package sliced baby portabella mushrooms (cremini)
1/3 cup butter (for best flavor, do not substitute)
2 garlic cloves, crushed
1 garlic clove, peeled
12 slices italian ciabatta (about 1/2-inch thick)
1/2 cup purchased refrigerated pesto sauce (I like Trader Joes' brand)
3/4 cup shredded mozzarella cheese
salt
freshly course-ground black pepper

Steps:

Heat oven to 400*.
Melt 1/3 cup butter in a large skillet until sizzling.
Add mushrooms and crushed garlic.
Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
Sprinkle lightly with salt.
Sprinkle with pepper to taste (I use a good amount).
Remove from heat and set aside.
Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
Scrape the remaining whole clove of garlic across the bread tops.
Spread the tops with pesto, completely covering the bread.
Top with mushrooms, then sprinkle on cheese.
Toast another 5 minutes in the oven until cheese is melted.

Nutrition Facts : Calories 72.2, Fat 6.7, SaturatedFat 4.2, Cholesterol 19.1, Sodium 81.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 2.1

PORTABELLA BRUSCHETTA image

Yield 4

Number Of Ingredients 5

1/2 cup Favorite Vinagrette (I use Good Seasons and substitute Balsamic Vingar for the vinegar. You can use a store bought dressing, but keep in mind that Balsamic Vingar complements the Portabello mushrooms.
1 - 1 1/2 cup Store-Bought or Home-Made Bruchetta
4 Portabella Mushrooms
1 cup Fresh Baby Spinach
Fresh Shredded Mozzarella

Steps:

1. Coat Mushrooms with Vinagrett in a large ziploc bag for 2-3 hours in Vinagrette. 2. Wash, Dry and Destem Spinach 3. Grill Mushrooms on both sides for roughly 3-4 minutes. 4. Top with a layer of spinach, approximately 1/3 cup brushetta or enough to cover the mushroom and approximately 2 tablespoons mozzarella 5. Broil in over until chess is lightly browned - roughly 2-3 minutes.