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Portobello Bruschetta with Rosemary Aïoli

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Portobello Bruschetta with Rosemary Aïoli

Portobello Bruschetta with Rosemary Aïoli

Portobello Bruschetta with Rosemary Aïoli might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 1g of protein, 17g of fat, and a total of 200 calories. This dairy free recipe serves 24. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up green onion, diameter portobello mushrooms, additional olive oil, and a few other things to make it today.

Instructions

1
Preheat oven to 375°F.
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OvenOven
2
Mix vinegar, honey, brown sugar and thyme in medium bowl.
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Brown SugarBrown Sugar
VinegarVinegar
HoneyHoney
ThymeThyme
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BowlBowl
3
Transfer 1/2 cup marinade to small bowl; set aside.
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MarinadeMarinade
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BowlBowl
4
Place mushrooms in 15x10-inch glass baking dish.
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MushroomsMushrooms
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Glass Baking PanGlass Baking Pan
5
Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes.
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MushroomsMushrooms
MarinadeMarinade
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Baking PanBaking Pan
OvenOven
Aluminum FoilAluminum Foil
6
Transfer mushrooms to work surface; cool.
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MushroomsMushrooms
7
Cut mushrooms into 1/2-inch-wide slices.
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MushroomsMushrooms
8
Heat 2 tablespoons oil in heavy large skillet over medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
9
Add red onions and sauté until very tender and beginning to brown, about 25 minutes.
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Red OnionRed Onion
10
Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
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MarinadeMarinade
OnionOnion
11
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.
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Bell PepperBell Pepper
PeppersPeppers
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BroilerBroiler
12
Place peppers in medium bowl.
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PeppersPeppers
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BowlBowl
13
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.)
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Bell PepperBell Pepper
Green OnionsGreen Onions
MushroomsMushrooms
GarlicGarlic
BasilBasil
OnionOnion
Cooking OilCooking Oil
14
Preheat oven to 375°F.
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OvenOven
15
Place bread slices on baking sheet.
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BreadBread
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Baking SheetBaking Sheet
16
Brush bread with additional olive oil.
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Olive OilOlive Oil
BreadBread
17
Bake until lightly toasted, about 10 minutes.
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OvenOven
18
Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices.
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Bell PepperBell Pepper
MushroomsMushrooms
ArugulaArugula
OnionOnion
BreadBread
19
Bake until heated through, about 3 minutes. Season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
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OvenOven
20
Drizzle bruschetta with Rosemary Aioli.
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RosemaryRosemary
AioliAioli
21
Serve immediately.
DifficultyExpert
Ready In45 m.
Servings24
Health Score6
Dairy Free
CuisinesMediterraneanItalianEuropean
DietsDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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