Show Subscription Form

Portobello Bruschetta with Rosemary Aioli Recipe
Portobello Bruschetta with Rosemary Aioli Recipe photo by Taste of Home

Portobello Bruschetta with Rosemary Aioli Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep: 1 hour 20 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 1 hour 20 min. Bake: 15 min.
MAKES: 24 servings


  • AIOLI:
  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons balsamic vinegar
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon Dijon mustard
  • 1/4 cup packed brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 6 large portobello mushrooms, stems and gills removed
  • 1/2 cup olive oil, divided
  • 3 medium red onions, halved and thinly sliced
  • 2 large sweet red peppers
  • 3 tablespoons thinly sliced green onions
  • 3 tablespoons minced fresh basil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 24 slices French bread baguette (1/4 inch thick)
  • 1 cup fresh arugula

Nutritional Facts

1 appetizer equals 109 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 75 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.


  1. In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli. Yield: 2 dozen.
Originally published as Portobell0 Bruschetta with Rosemary Aioli in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p20

Reviews for Portobello Bruschetta with Rosemary Aioli

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image