Taste of Home
Portobello Bruschetta with Rosemary Aioli
TOTAL TIME: Prep: 1 hour 20 min. Bake: 15 min.
YIELD: 2 dozen.
By caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. —Stephanie Metzger, Camp Hill, Pennsylvania
Ingredients
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AIOLI:
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1/3 cup mayonnaise
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1 garlic clove, minced
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1-1/2 teaspoons lemon juice
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1-1/2 teaspoons balsamic vinegar
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1 teaspoon minced fresh rosemary
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1 teaspoon Dijon mustard
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MARINADE:
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1/4 cup packed brown sugar
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1/4 cup balsamic vinegar
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1/4 cup honey
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4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
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BRUSCHETTA:
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6 large portobello mushrooms, stems and gills removed
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1/2 cup olive oil, divided
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3 medium red onions, halved and thinly sliced
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2 large sweet red peppers
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3 tablespoons thinly sliced green onions
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3 tablespoons minced fresh basil
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1 garlic clove, minced
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1/4 teaspoon salt
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1/8 teaspoon pepper
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24 slices French bread baguette (1/4 inch thick)
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1 cup fresh arugula
Directions
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1.
In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving.
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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.
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3.
While mushrooms are baking, 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.
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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.
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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.
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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.
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7.
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
1 appetizer: 109 calories, 7g fat (1g saturated fat), 1mg cholesterol, 75mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.
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