PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA
Categories Mushroom Tomato Appetizer Vegetarian Quick & Easy Spring Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a first course
Number Of Ingredients 7
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.
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John West
[email protected]This is one of my favorite recipes. It's easy to make, it's delicious, and it's always a crowd-pleaser.
Claudia Gleeson
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights or when you're entertaining guests.
Beauty Vera
[email protected]This recipe is a great way to get your kids to eat mushrooms. My kids love the crispy bread and the flavorful mushrooms.
Muhammad Moiz
[email protected]I've made this recipe several times, and it's always a hit. My friends and family love the combination of flavors.
Mpumelelo Baleka
[email protected]This recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a restaurant.
Taherul islam Tanim
[email protected]I love the smoky flavor of the portabella mushrooms in this recipe. They pair perfectly with the sweet dried tomatoes and the tangy goat cheese.
Manojmahato Mahato
[email protected]This recipe is a great way to use up leftover mushrooms. I often have a few leftover mushrooms after making a stir-fry or soup, and this recipe is a great way to use them up.
Ziyad Saqib
[email protected]I'm a vegetarian, so I'm always looking for new and exciting vegetarian recipes. This recipe definitely fits the bill! The mushrooms and tomatoes are packed with flavor, and the bruschetta is a great way to serve them.
Vanilla Skidmore
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser. I especially love the combination of portabella mushrooms and dried tomatoes.
Sana taw
[email protected]I love this recipe because it's so versatile. I've made it with different types of mushrooms and tomatoes, and it's always delicious. I also like that it can be served as an appetizer or a main course.
Jesus Ibarra
[email protected]I'm not usually a fan of bruschetta, but this recipe changed my mind. The mushrooms and tomatoes were so flavorful, and the bread was perfectly toasted. I would definitely recommend this recipe to anyone who is looking for a delicious and easy appeti
Doris Torres
[email protected]This recipe was a hit at my last party! The bruschetta was easy to make and looked very impressive. The mushrooms and tomatoes were delicious, and the bread was perfectly toasted. I will definitely be making this recipe again.
Sandy Hubbert
[email protected]I'm a big fan of portabella mushrooms, and this recipe did not disappoint. The mushrooms were tender and flavorful, and the bruschetta was the perfect vessel for them. I would highly recommend this recipe to anyone who loves mushrooms.
Lilian Alhamad
[email protected]This was my first time making bruschetta, and it turned out great! The flavors were amazing, and the mushrooms were cooked perfectly. I will definitely be making this recipe again.
Aviv Rotshas
[email protected]I love this recipe! The portabella mushrooms and dried tomatoes are a delicious combination, and the bruschetta is a great way to serve them. I especially appreciate that the recipe is so easy to follow.