Best 2 Portobello Bruschetta With Rosemary Aïoli Recipes

**Portobello Bruschetta with Rosemary Aioli: A Symphony of Flavors**

When the robust Portobello mushrooms intertwine with the smoky grilled bread and are topped with a creamy blanket of Rosemary Aioli, a culinary masterpiece is born. This Portobello Bruschetta is an explosion of flavors and textures that will tantalize your taste buds. The umami-rich Portobello mushrooms are grilled to perfection, giving them a smoky, slightly caramelized flavor that pairs perfectly with the crispy bread. The Rosemary Aioli adds a layer of herbaceousness and tang that elevates the dish to new heights. Accompanying this main recipe are two additional variations that offer unique twists: a Caprese Bruschetta with fresh mozzarella, juicy tomatoes, and aromatic basil, and a Roasted Red Pepper Bruschetta with sweet roasted red peppers, creamy goat cheese, and a drizzle of balsamic glaze. Each bruschetta variation is a culinary journey that showcases the versatility of this classic Italian appetizer.

Let's cook with our recipes!

ROSEMARY AïOLI

Rosemary Aïoli image

Categories Condiment/Spread No-Cook Low Carb Mayonnaise Rosemary Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

3/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons Dijon mustard

Steps:

Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI

Portobello Bruschetta with Rosemary Aïoli image

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

Ingredients

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.

Tips:

Choose the right portobello mushrooms. Look for mushrooms that are large and flat, with a deep, dark brown cap. Avoid mushrooms that are cracked or bruised.
Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Do not rinse the mushrooms under water, as this can make them soggy.
Marinate the mushrooms. Marinating the mushrooms in a flavorful mixture of olive oil, herbs, and spices helps to tenderize them and add flavor. Allow the mushrooms to marinate for at least 30 minutes, or up to overnight.
Cook the mushrooms properly. Portobello mushrooms can be cooked in a variety of ways, including grilling, roasting, or sautéing. Be sure to cook the mushrooms until they are tender and slightly browned.
Make the rosemary aioli. This simple sauce is made with mayonnaise, sour cream, rosemary, and lemon juice. It is the perfect complement to the portobello mushrooms.
Assemble the bruschetta. Toast the bread slices and then top them with the portobello mushrooms, rosemary aioli, and your favorite toppings. Enjoy!

Conclusion:

Portobello bruschetta with rosemary aioli is a delicious and easy-to-make appetizer or main course. The combination of savory mushrooms, creamy aioli, and fresh rosemary is sure to please everyone at your table. So next time you're looking for a quick and tasty meal, give this recipe a try. You won't be disappointed!