PORTOBELLO MUSHROOM BRUSCHETTA
This unique bruschetta has toasted baguettes with melted mozzarella and parmesan. Topped with sautéed portobello mushrooms and drizzled with balsamic glaze.
Provided by Steve Cylka
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 425F.
- Remove the stem from the portobello mushrooms and discard. Chop the mushroom into peices about 1/2 inch thick.
- Heat oil in a skillet over medium heat. Saute the mushrooms, stirring often, until they soften, are cooked through and start to brown on the outside a little. Remove from the heat, season with salt and pepper and let cool slightly.
- Slicing on an angle, cut 10 baguette slices that are about 1 inch thick. Place them on a baking sheet or pizza stone.
- Top the baguette slices with both mozzarella and parmesan cheeses. Bake in the oven for about 7-8 minutes, or until the baguettes are toasted and the cheese bubbly.
- Take the baguette slices out of the oven and assemble the bruschetta by topping each with some of the sauteed portobello mushrooms. Drizzle some balsamic glaze on top and sprinkle with parsley.
- Serve warm.
Nutrition Facts : Calories 174 kcal, Carbohydrate 17 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 571 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PORTOBELLO MUSHROOM BRUSCHETTA
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
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.
BEA'S PESTO BRUSCHETTA
Make and share this Bea's Pesto Bruschetta recipe from Food.com.
Provided by queenbeatrice
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees Farenheit.
- Mix together butter, pesto and garlic.
- Spread butter mixture over bread slices.
- Mix together tomatoes and parsley.
- Top bread slices with tomato and parsley mixture.
- Sprinkle with salt and pepper.
- Place on a baking sheet and cook for 15 minutes.
Nutrition Facts : Calories 220.6, Fat 9.6, SaturatedFat 5.3, Cholesterol 20.3, Sodium 349.9, Carbohydrate 29, Fiber 3.1, Sugar 1.6, Protein 5.4
PORTOBELLO MUSHROOM BRUSCHETTA
This amazing Portobello Mushroom Bruschetta is my new spin on a classic with tomatoes, basil, and garlic. It just takes 5 ingredients and 2 easy steps to make these vegan, gluten free, and so incredibly delicious appetizers.
Provided by Contentedness Cooking
Categories Appetizer, Mushroom, Lunch, Dinner
Time 11m
Number Of Ingredients 6
Steps:
- Mix 2 cloves of garlic (pressed), with 2 Tbs of olive oil in small bowl. Use this as a marinade for the portobello mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat a large grilling pan and cook them for 6 minutes, so each side for 3 minutes.
- While the portobellos cooking, mix the chopped tomatoes, remaining olive oil, garlic, basil in small bowl. Divide the portobello mushrooms on small plates top them with the tomato filling, enjoy.
Nutrition Facts : Calories 145 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 piece, Sodium 342 grams sodium, Sugar 2.3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
PORTABELLA PESTO BRUSCHETTA
Exceptional flavors, easy to prepare. Make a meal with salad, cut into pieces for hors d'oeuvres, include them in your barbeque buffet.
Provided by Northwest Lynnie
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
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
BAKED PORTOBELLO MUSHROOMS WITH TOMATO AND MOZZARELLA
A balsamic bruschetta is stuffed into baked portobello mushrooms and finished with broiled fresh mozzarella and parsley.
Provided by James
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 375f and move oven rack to middle.
- Clean portobello mushrooms with a dry paper towel to remove dirt. Remove gills and stem of each mushroom with a metal spoon. Place mushrooms on baking sheet.
- Season each mushroom with half the olive oil, salt, and pepper and place mushroom tray in oven to bake. Set timer for 10 minutes.
- Slice fresh mozzarella into 1/4" pieces. Set aside.
- Cut cherry tomatoes into quarters. Chop a 1/2 cup of red onion. Mince 3 cloves of garlic.
- Combine the tomatoes, onion, and garlic in a mixing bowl. Add 2 Tbsp of olive oil and 2 Tbsp of balsamic vinegar. Add remaining salt and pepper to bowl and stir it all together.
- Remove mushrooms at ten minute mark and dry off the excess moisture with a paper towel. Evenly distribute the bruschetta to each mushroom and top with one slice of the fresh mozzarella.
- Drizzle a tiny bit of oil onto each mushroom and return to oven for 5 more minutes.
- Chop up a 1/4 cup of fresh parsley.
- Remove mushrooms again at 5 minute mark. Move oven rack to highest setting. Turn broiler to high.
- Place mushrooms in oven and broil. Watch that the cheese does not burn. 2-3 minutes should get the cheese nice and bubbly.
- Remove and plate the Portobello mushrooms and top with the fresh parsley. Serve balsamic and extra virgin olive oil on the table for anyone who wants more of either. Enjoy!
Nutrition Facts : Calories 180 kcal, Carbohydrate 14 g, Protein 10 g, Fat 11 g, Sodium 350 mg, ServingSize 1 serving
ROASTED PORTABELLA MUSHROOMS
Easy roasted portabellas can be served cold or warm.
Provided by Jen Wooster
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
- Remove the stems from the mushrooms.
- Using a spoon, carefully scrape out the gills.
- Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper.
- Bake for 15 to 20 minutes until tender. Flip halfway through baking.
- Slice mushrooms in 1/2 inch slices.
Nutrition Facts : Calories 75 kcal, ServingSize 1 serving
PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI
Categories Herb Mushroom Appetizer Bake Arugula Bell Pepper Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 15
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.
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