Best Portobello Mushroom Bruschetta Recipes

PORTOBELLO MUSHROOM BRUSCHETTA

Portobello Mushroom Bruschetta image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 13

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
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.

PORTOBELLO MUSHROOM BURGER WITH BRUSCHETTA TOPPING

Portobello Mushroom Burger With Bruschetta Topping image

I'm always looking to do something new since my wife and daughter turned vegetarian. She brought home some fresh picked portobellos from work so I made them into burgers and had some tomatoes to use up, which I made into bruschetta topping, and thus this burger was born.

Provided by CNM CATERING

Categories World Cuisine Recipes European Italian

Time 1h50m

Yield 2

Number Of Ingredients 11

Ingredients

8 roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup shredded Parmesan cheese
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 large portobello mushroom caps, stems removed
2 tablespoons shredded horseradish Cheddar cheese, or to taste
2 kaiser rolls, split

Steps:

Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours.
Preheat grill for medium heat and lightly oil the grate.
Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 34.4 g, Cholesterol 16 mg, Fat 10.1 g, Fiber 4.2 g, Protein 12.2 g, SaturatedFat 4.2 g, Sodium 938.6 mg, Sugar 8.4 g