Portabella Mushroom Bruschetta

Name: Portabella Mushroom Bruschetta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
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

Submitted by Sageca

"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."

Download

photo by loof751

Ready In:: 35mins
Ingredients:: 14
Serves:: 6

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
tomato relish
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

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

i made this recipe awhile back and forgot to review it! was good.. i added some mozarella cheese, as i love cheese!!!! will make again, thanks!

StephyO
Wow - this was just great! The tomato relish was terrific and went very well with the mushrooms. I left out the shallots and onions, otherwise made just as specified. Loved this dish - thanks for posting the recipe! Made for the Best of 2008 event

loof751
Oh my goodness, this was so good! I actually had it for breakfast this morning and was so pleased! Instead of shallots I used red onion, but otherwise followed the recipe. Well, I did half it. Thanks so much Sage!

Sharon123
I don't understand - why remove the gills from the mushrooms? Wouldn't that simply destroy the flavour of mushroom?

iknitok

Tweaks

Oh my goodness, this was so good! I actually had it for breakfast this morning and was so pleased! Instead of shallots I used red onion, but otherwise followed the recipe. Well, I did half it. Thanks so much Sage!

Sharon123

RECIPE SUBMITTED BY

Sageca

Canada

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!

View Full Profile