Best 2 Portobello Mushroom Bruschetta Recipes
Taste the enticing flavors of Portobello Mushroom Bruschetta, a delightful appetizer or light meal that blends the earthy richness of grilled portobello mushrooms with a vibrant bruschetta topping. Made with fresh, juicy tomatoes, aromatic basil, and a drizzle of balsamic glaze, this bruschetta offers a medley of textures and flavors that will tantalize your taste buds. The grilled portobello mushrooms provide a meaty and umami-packed base, perfectly complemented by the tangy tomatoes, fragrant basil, and sweet balsamic glaze. Served on crispy toasted bread, this Portobello Mushroom Bruschetta is a culinary masterpiece that's easy to make yet impressive to serve. Dive into this delectable recipe and discover a new favorite dish that's sure to become a hit at your next gathering.
**Alternative Recipes:**
**Portobello Mushroom Bruschetta with Goat Cheese:** Indulge in a creamy and tangy twist on the classic Portobello Mushroom Bruschetta by adding crumbled goat cheese to the topping. The mild and slightly tangy flavor of goat cheese pairs wonderfully with the earthy mushrooms, creating a harmonious balance of flavors.
**Portobello Mushroom Bruschetta with Arugula and Balsamic Glaze:** Elevate your Portobello Mushroom Bruschetta with a peppery kick by incorporating fresh arugula and a balsamic glaze drizzle. The peppery bitterness of arugula adds a refreshing contrast to the sweet and savory flavors, while the balsamic glaze adds a touch of acidity and depth.
**Portobello Mushroom Bruschetta with Sun-Dried Tomatoes:** Experience a burst of Mediterranean flavors in this variation of Portobello Mushroom Bruschetta. Sun-dried tomatoes offer a concentrated sweetness and umami that complements the grilled mushrooms, while a sprinkle of oregano adds an aromatic touch.
**Portobello Mushroom Bruschetta with Roasted Red Peppers:** Add a vibrant pop of color and a smoky-sweet flavor to your Portobello Mushroom Bruschetta by incorporating roasted red peppers. The sweetness of the peppers pairs well with the earthy mushrooms, while their smoky undertones add an extra layer of complexity.
**Portobello Mushroom Bruschetta with Avocado and Feta:** Create a creamy and refreshing version of Portobello Mushroom Bruschetta by adding mashed avocado and crumbled feta cheese. The creamy texture of avocado and the tangy, briny flavor of feta add a delightful contrast to the savory mushrooms.
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.
PORTOBELLO MUSHROOM BURGER WITH BRUSCHETTA TOPPING
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
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
Tips:
- To make the bruschetta more flavorful, use a variety of mushrooms, such as shiitake, oyster, or cremini mushrooms.
- Be sure to cook the mushrooms until they are tender and slightly browned.
- Use a sturdy bread for the bruschetta, such as a baguette or ciabatta bread.
- Toast the bread lightly so that it is crispy on the outside and soft on the inside.
- Top the bruschetta with a generous amount of the mushroom mixture.
- Garnish the bruschetta with fresh herbs, such as basil, oregano, or thyme.
- Serve the bruschetta immediately.
Conclusion:
Portobello mushroom bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to use up leftover mushrooms, and it is also a healthy and vegetarian option. With its simple ingredients and bold flavors, this bruschetta is sure to be a hit with your guests.
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