Best Portobello Bruschetta With Three Cheeses Recipes

Portobello Bruschetta with Rosemary Aïoli image

Yield Makes 24

Number Of Ingredients 15

1 1/2 cups balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 1/2 tablespoons chopped fresh thyme
6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed
3 tablespoons olive oil
3 red onions, sliced (about 6 cups)
2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced
1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches arugula (about 5 ounces), coarsely chopped
Rosemary Aioli

Steps:

Preheat oven to 375°F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and sauté until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 375°F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.

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

Portobello Mushroom Bruschetta image

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

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
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

Steps:

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