Portobello Mushroom Bruschetta

Name: Portobello Mushroom Bruschetta
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters balsamic vinegar; 59 milliliters fresh basil, shredded; 8 slices crusty Italian bread; 1 clove garlic, minced; 1 garlic clove, peeled; 59 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 6 portobello caps, wiped clean; 59 milliliters minced red onion; 6 servings Salt and pepper; 6 servings Salt and freshly ground black pepper; 6 servings Tomato Relish, recipe to follow; 946 milliliters assorted baby tomatoes (red, yellow, and orange)

Portobello Mushroom Bruschett It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes about 50 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.

Ingredients you will need

Whole Garlic Cloves

Toast

Dry Seasoning Rub

Equipment you will use

Oven

Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes.

Ingredients you will need

Mushrooms

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Remove skillet from heat. Keep mushrooms warm, covered.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Top toasted bread with sauteed mushrooms and tomato relish.

Ingredients you will need

Mushrooms

Relish

Tomato

Bread

Garnish with basil.

Ingredients you will need

Basil

Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.

Ingredients you will need

Olive Oil

Red Onion

Tomato

Vinegar

Basil

Equipment

Oven

Frying Pan

Ingredients

Servings:

59milliliters

balsamic vinegar 59milliliters

fresh basil, shredded 8slices

crusty Italian bread 1clove

garlic, minced 1

garlic clove, peeled 59milliliters

extra-virgin olive oil 2Tbsps

olive oil 6

portobello caps, wiped clean 59milliliters

minced red onion 6servings

Salt and pepper 6servings

Salt and freshly ground black pepper 6servings

Tomato Relish, recipe to follow 946milliliters

assorted baby tomatoes (red, yellow, and orange)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). It has 4.3 out of 5 stars and a bottle costs about 11 dollars.