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Portobello Bruschetta with Rosemary Aioli

 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
24 ServingsPrep: 1 hour 20 min. Bake: 15 min.

Ingredients

  • 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
  • MARINADE:
  • 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
  • BRUSCHETTA:
  • 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

2 of 2

Portobello Bruschetta with Rosemary Aioli (continued)

Ingredients (continued)

  • 24 slices French bread baguette (1/4 inch thick)
  • 1 cup fresh arugula

Directions

  • 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. Yield: 2 dozen.
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.