Portabella Mushroom Bruschetta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a Bruschetta with a change of pace from the everyday.It really is worth making. You can prepare the mushrooms and tomato relish ahead of time and reheat the mushrooms just before serving. Ingredients:
6 slices crusty whole wheat bread |
1 garlic clove |
3 portabella mushroom caps, wiped clean |
2 shallots, chopped fine |
2 garlic cloves, minced |
2 tablespoons olive oil |
salt & freshly ground black pepper |
1/2 cup shaved parmesan cheese |
2 cups cherry tomatoes |
1/4 cup minced red onion |
1/4 cup fresh basil, shredded |
1/4 cup balsamic vinegar |
1/4 cup extra virgin olive oil |
salt and pepper |
Directions:
1. Toast bread in 350°F oven until golden brown, about 5 minutes.
2. Rub lightly with garlic clove while still warm.
3. Coarsely chop the mushrooms .
4. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add shallots and garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Remove skillet from heat. Keep mushrooms warm, covered.
5. This can be made ahead,refrigerated and reheated at serving time.
6. Tomato Relish:.
7. Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
8. Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.
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