PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI
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
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.
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Michael Ta
[email protected]This was my first time cooking portobello mushrooms, and I'm so glad I tried this recipe. The mushrooms were so tender and flavorful, and the combination of toppings was just perfect. I'll definitely be making this again.
bilal sajjad
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the unique flavors and textures. I especially liked the rosemary aioli, which was a perfect complement to the portobello mushrooms.
Sameerali Sameerali
[email protected]This is a great recipe for a quick and easy weeknight meal. The portobello mushrooms are a great substitute for meat, and the rosemary aioli adds a nice touch of flavor.
Ramees Boloch
[email protected]I wasn't sure how I would like portobello mushrooms, but this recipe changed my mind. The mushrooms were so tender and flavorful, and the combination of toppings was perfect. I'll definitely be making this again.
Sallo khan
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser. The combination of flavors and textures is simply irresistible.
Juan Sebasti√°n Moreno Monroy
[email protected]I made this dish for a vegetarian friend and she loved it! She said it was the best portobello bruschetta she had ever had.
Kate Lebogang
[email protected]This recipe is a great starting point, but I think it needs a bit more seasoning. I added some garlic and chili flakes to the mushrooms and they turned out much better.
Kaleb Boudreaux
[email protected]The flavors in this dish were spot on, but the portobello mushrooms were a bit tough. I think I'll try marinating them next time to see if that helps.
John Bowman
[email protected]The portobello bruschetta was a bit too oily for my taste. I think I'll try grilling the mushrooms next time instead of frying them.
Ahsaan Sohial
[email protected]I followed the recipe exactly and the dish turned out amazing! The portobello mushrooms were cooked to perfection and the rosemary aioli was the perfect finishing touch. I highly recommend this recipe.
mariam Safwat
[email protected]This was my first time cooking portobello mushrooms, and I'm so glad I tried this recipe. The mushrooms were so tender and flavorful, and the combination of toppings was just perfect. I'll definitely be making this again.
Sonta Boe
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the unique flavors and textures. I especially liked the rosemary aioli, which was a perfect complement to the portobello mushrooms.
Op Usama
[email protected]I was pleasantly surprised by how easy it was to make this dish. The instructions were clear and concise, and the ingredients were easy to find. The end result was a delicious and visually appealing meal that I'm sure to make again.
Hamayoon Hamayoon
[email protected]Portobello Bruschetta is a fantastic dish to make; not only is it simple and quick to prepare, but the combination of flavors and textures is simply exquisite. The smokiness of the grilled portobello mushrooms perfectly complements the tanginess of t