GRILLED PORTABELLO MUSHROOM BRUSCHETTA
A non-dairy recipe from the International Veg. Union. I love grilled mushrooms, delicious over lightly toasted baguette slices.
Provided by magpie diner
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean the portabellas by wiping them with damp paper towels or a damp cloth. Remove the stems and chop them.
- Sautee the chopped stems and garlic in olive oil and season with 1/2 teaspoon of the lemon juice and salt and pepper to taste. You could do this ahead of time.
- Brush the tops of the portabellas lightly with olive oil and place them top down on a moderately hot BBQ grill for about ten minutes, until their edges show browned grill marks.
- Turn the mushrooms over and spread the stem and garlic mixture over their undersides (brush on some more olive oil too if you like). Grill for another five or so minutes.
- Remove the cooked mushrooms from the grill, drizzle with the remaining lemon juice and set them aside to cool down.
- Meanwhile slice your baguette and lightly toast them (this works for me on the top rack of the BBQ for just a few minutes).
- Once the mushrooms are cool enough to handle, cut them into quarters or slice them. Arrange the pieces on the slices of toasted baguette, sprinkle with parsley and serve.
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Kefilwe Kubayi
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
MN7 Killers
[email protected]Yum!
Shaka zulu
[email protected]Great recipe! I added a bit of chopped fresh basil to the bruschetta topping and it was divine.
Lucy Okai
[email protected]Not sure what I did wrong, but mine didn't turn out well. The mushrooms were rubbery and the bruschetta topping was too salty.
Angelica M Marquez
[email protected]This is now my go-to recipe for bruschetta. So easy and always a crowd-pleaser.
Nurul Khan
[email protected]Amazing! Will definitely make this again.
Lexee LaForge
[email protected]The mushrooms were a bit tough, but the bruschetta topping was great. I'll try again with thinner mushrooms next time.
Ansam Zeyad
[email protected]Delicious! A great appetizer or light meal.
Alfreda James
[email protected]This recipe was a bit bland for my taste. I would recommend adding more herbs and spices to the mushroom mixture.
ALVI'S VLOG
[email protected]Meh.
Brad peters
[email protected]Not a fan of mushrooms, but this recipe changed my mind. The grilled mushrooms were juicy and flavorful, and the bruschetta topping was the perfect complement.
ROBERT DOLLAZ
[email protected]Super quick and easy to make, and even better to eat! I used balsamic vinegar instead of red wine vinegar and it still turned out great.
Jacob Montes
[email protected]Tried this recipe last night and it was a hit! I've been searching for a good portabello mushroom bruschetta recipe for a while now and this one definitely delivered. The mushrooms were grilled to perfection and the bruschetta topping was flavorful a