Best 2 Portabella Mushroom Bruschetta Recipes

PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA

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

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.