PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI

Portobello Bruschetta with Rosemary Aioli image

Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. -Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 1h35m

Yield 2 dozen.

Number Of Ingredients 24

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Ingredients

AIOLI:
1/3 cup mayonnaise
1 garlic clove, minced
1-1/2 teaspoons lemon juice
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced fresh rosemary
1 teaspoon Dijon mustard
MARINADE:
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup honey
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
BRUSCHETTA:
6 large portobello mushrooms, stems and gills removed
1/2 cup olive oil, divided
3 medium red onions, halved and thinly sliced
2 large sweet red peppers
3 tablespoons thinly sliced green onions
3 tablespoons minced fresh basil
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
24 slices French bread baguette (1/4-inch thick)
1 cup fresh arugula

Steps:

In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips., In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally., Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes., Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine., Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 75mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.