Portabella Mushroom And Dried Tomato Bruschetta Recipes

PORTABELLA MUSHROOM BRUSCHETTA

Steps:

• Toast bread in 350°F oven until golden brown, about 5 minutes.
• Rub lightly with garlic clove while still warm.
• Coarsely chop the mushrooms .
• 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.
• This can be made ahead,refrigerated and reheated at serving time.
• Tomato Relish:.
• Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
• Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.

BAKED PORTOBELLO MUSHROOMS WITH TOMATO AND MOZZARELLA

Steps:

• Heat oven to 375f and move oven rack to middle.
• Clean portobello mushrooms with a dry paper towel to remove dirt. Remove gills and stem of each mushroom with a metal spoon. Place mushrooms on baking sheet.
• Season each mushroom with half the olive oil, salt, and pepper and place mushroom tray in oven to bake. Set timer for 10 minutes.
• Slice fresh mozzarella into 1/4" pieces. Set aside.
• Cut cherry tomatoes into quarters. Chop a 1/2 cup of red onion. Mince 3 cloves of garlic.
• Combine the tomatoes, onion, and garlic in a mixing bowl. Add 2 Tbsp of olive oil and 2 Tbsp of balsamic vinegar. Add remaining salt and pepper to bowl and stir it all together.
• Remove mushrooms at ten minute mark and dry off the excess moisture with a paper towel. Evenly distribute the bruschetta to each mushroom and top with one slice of the fresh mozzarella.
• Drizzle a tiny bit of oil onto each mushroom and return to oven for 5 more minutes.
• Chop up a 1/4 cup of fresh parsley.
• Remove mushrooms again at 5 minute mark. Move oven rack to highest setting. Turn broiler to high.
• Place mushrooms in oven and broil. Watch that the cheese does not burn. 2-3 minutes should get the cheese nice and bubbly.
• Remove and plate the Portobello mushrooms and top with the fresh parsley. Serve balsamic and extra virgin olive oil on the table for anyone who wants more of either. Enjoy!

MUSHROOM AND TOMATO BRUSCHETTA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
• Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
• Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.

SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Pour boiling water over tomatoes for 30 minutes, remove and pat dry.
• Slice and toast bread.
• Rub both sides of each slice with split garlic clove.
• Place tomatoes in a shallow bowl and mix with olive oil and seasonings.
• Place tomato mixture on each slice of bread and top with parmesan cheese.
• Place bread on baking sheet and stick under broiler until cheese bubbles and browns.

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper.
• Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4 inch slices.
• On a baking sheet, arrange the baguette slices in a single layer.
• Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices.
• Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

PORTABELLA MUSHROOMS

Steps:

• Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
• Place, smooth side up, in large, shallow glass dish.
• Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
• Let stand for 15 minutes.
• Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
• Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
• Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA

Steps:

• In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
• Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
• Toast bread and spread with tomato purée. Top purée with mushrooms.