PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI
Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. -Stephanie Kalina-Metzger, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 1h35m
Yield 2 dozen.
Number Of Ingredients 24
Steps:
- In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips., In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally., Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes., Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine., Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 75mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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Philip Weary
[email protected]I'm not a fan of mushrooms, but I really enjoyed this dish. The aioli is amazing!
Tshepo Rikhotso
[email protected]This is a great recipe for using up leftover portobello mushrooms.
Mgar Kta
[email protected]I made this for my family and they all loved it. Even my picky teenage son went back for seconds.
Nina Ngubane
[email protected]I love the combination of flavors in this dish. The smokiness from the portobello, the tanginess from the tomatoes, and the creaminess from the aioli. Yum!
Aquila Thorne
[email protected]This recipe is easy enough for a weeknight meal, but elegant enough for a special occasion.
Alma Gomez
[email protected]I'm vegetarian, so I substituted the portobello for grilled zucchini. It was equally delicious.
Ahmed Muktadir
[email protected]I used a balsamic glaze instead of the rosemary aioli, and it was still fantastic.
Waseem Sial
[email protected]This is a great go-to recipe for easy entertaining. Always a crowd-pleaser.
Sarwar
[email protected]I added some arugula to the bruschetta for an extra peppery kick. It was delicious!
daniel karachi
[email protected]Great recipe! I made it for a party and everyone loved it. The bruschetta was a hit.
Ankit Keshari
[email protected]I'm not a huge fan of mushrooms, but this recipe changed my mind. The portobello was grilled to perfection, and the aioli added a delicious touch.
Susan Mwangi
[email protected]5/5 stars! This dish is a new favorite in our house.
Paul
[email protected]I was skeptical about the rosemary aioli, but it turned out to be the star of the show. So flavorful and creamy.
Skullrillx_Online TM
[email protected]This recipe is a winner! Easy to follow instructions, and the results were divine.
Nirmal Magar
[email protected]Portobello Bruschetta with Rosemary Aioli - a match made in heaven! The smoky flavor of the grilled portobello paired with the tangy and garlicky aioli is a taste sensation.