PORTOBELLO MUSHROOM BRUSCHETTA
This amazing Portobello Mushroom Bruschetta is my new spin on a classic with tomatoes, basil, and garlic. It just takes 5 ingredients and 2 easy steps to make these vegan, gluten free, and so incredibly delicious appetizers.
Provided by Contentedness Cooking
Categories Appetizer, Mushroom, Lunch, Dinner
Time 11m
Number Of Ingredients 6
Steps:
- Mix 2 cloves of garlic (pressed), with 2 Tbs of olive oil in small bowl. Use this as a marinade for the portobello mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat a large grilling pan and cook them for 6 minutes, so each side for 3 minutes.
- While the portobellos cooking, mix the chopped tomatoes, remaining olive oil, garlic, basil in small bowl. Divide the portobello mushrooms on small plates top them with the tomato filling, enjoy.
Nutrition Facts : Calories 145 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 piece, Sodium 342 grams sodium, Sugar 2.3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
PORTOBELLO MUSHROOM BRUSCHETTA
This unique bruschetta has toasted baguettes with melted mozzarella and parmesan. Topped with sautéed portobello mushrooms and drizzled with balsamic glaze.
Provided by Steve Cylka
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 425F.
- Remove the stem from the portobello mushrooms and discard. Chop the mushroom into peices about 1/2 inch thick.
- Heat oil in a skillet over medium heat. Saute the mushrooms, stirring often, until they soften, are cooked through and start to brown on the outside a little. Remove from the heat, season with salt and pepper and let cool slightly.
- Slicing on an angle, cut 10 baguette slices that are about 1 inch thick. Place them on a baking sheet or pizza stone.
- Top the baguette slices with both mozzarella and parmesan cheeses. Bake in the oven for about 7-8 minutes, or until the baguettes are toasted and the cheese bubbly.
- Take the baguette slices out of the oven and assemble the bruschetta by topping each with some of the sauteed portobello mushrooms. Drizzle some balsamic glaze on top and sprinkle with parsley.
- Serve warm.
Nutrition Facts : Calories 174 kcal, Carbohydrate 17 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 571 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI
Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. -Stephanie Kalina-Metzger, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 1h35m
Yield 2 dozen.
Number Of Ingredients 24
Steps:
- In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips., In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally., Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes., Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine., Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 75mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
PORTABELLA MUSHROOM BRUSCHETTA
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.
Provided by Sageca
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 262.1, Fat 17.1, SaturatedFat 3.6, Cholesterol 7.3, Sodium 269.9, Carbohydrate 19.6, Fiber 3.2, Sugar 5.9, Protein 8.6
PORTOBELLO MUSHROOM BRUSCHETTA
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
- 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. Remove skillet from heat. Keep mushrooms warm, covered.
- Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.
- Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA
Categories Mushroom Tomato Appetizer Vegetarian Quick & Easy Spring Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a first course
Number Of Ingredients 7
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.
More about "portabella mushroom bruschetta recipes"
GRILLED BRUSCHETTA PORTOBELLO MUSHROOMS - CAFE DELITES
From cafedelites.com
BAKED PORTOBELLO MUSHROOMS WITH BRUSCHETTA - SIP AND …
From sipandfeast.com
BRUSCHETTA STUFFED PORTOBELLO MUSHROOMS - LISA G COOKS
From lisagcooks.com
VEGAN PORTOBELLO MUSHROOM BRUSCHETTA - RECIPES
From plantie.com
PORTABELLA MUSHROOM BRUSCHETTA RECIPE - FOOD.COM
From pinterest.com
BRUSCHETTA STUFFED PORTOBELLO MUSHROOMS – RECTEQ
From recteq.com
PORTOBELLO MUSHROOM BURGER WITH BRUSCHETTA TOPPING
From test.element.allrecipes.com
15 OLIVE TAPENADE AND TOMATO BRUSCHETTA - SELECTED RECIPES
From selectedrecipe.com
GRILLED BRUSCHETTA PORTOBELLO MUSHROOMS RECIPE | RECIPES.NET
From recipes.net
GRILLED PORTOBELLO MUSHROOM BRUSCHETTA | COOK'S COUNTRY RECIPE
From americastestkitchen.com
GRILLED PORTOBELLO MUSHROOMS WITH BRUSCHETTA - FRESH AND HEALTHY
From iowagirleats.com
PORTOBELLO MUSHROOM BRUSCHETTA RECIPE | BERTOLLI
From bertolli.com
PORTOBELLO MUSHROOM BRUSCHETTA | BEYOND DIET RECIPES
From beyonddiet.com
PORTOBELLO MUSHROOM BRUSCHETTA – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #appetizers #lunch #vegetables #european #italian #mushrooms
You'll also love