Bruschetta with Grilled Portobello Mushrooms
By America's Test KitchenPublished on September 14, 2011
Time
55 minutes
Yield
Makes 8 large slices
Ingredients
4 portobello mushrooms, large, (about 1 ⅓ pounds), stemmed6 tablespoons extra-virgin olive oil, divided1 tablespoon minced fresh rosemary 1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed1 large clove garlic, peeled
Before You Begin
The mushrooms are grilled with the gill-like undersides facing up to prevent loss of juices. For serving, the mushrooms are flipped onto the bread so their juices seep down into the toast.
Instructions
- Light grill. Place mushroom caps on large baking sheet. Mix 3 1/2 tablespoons of the oil, rosemary, and salt and pepper to taste in small bowl. Brush oil mixture over both sides of mushrooms.
- Grill mushrooms, gill side up over medium-hot fire, until caps are cooked through and grill-marked, 8 to 10 minutes.
- Meanwhile, grill bread until golden brown on both sides. Place toast slices on large platter. Rub garlic over tops, then brush with remaining 2 1/2 tablespoons oil.
- Halve grilled mushrooms; place one half, gill side down, over each slice of toast. Serve immediately.
Time
55 minutesYield
Makes 8 large slicesIngredients
4 portobello mushrooms, large, (about 1 ⅓ pounds), stemmed
6 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh rosemary
1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
1 large clove garlic, peeled
Ingredients
4 portobello mushrooms, large, (about 1 ⅓ pounds), stemmed
6 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh rosemary
1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
1 large clove garlic, peeled
Ingredients
4 portobello mushrooms, large, (about 1 ⅓ pounds), stemmed
6 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh rosemary
1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
1 large clove garlic, peeled
Why This Recipe Works
For an authentic bruschetta recipe, we toasted (rather than grilled) our bread, flavoring it with olive oil and raw garlic before topping it with a simple mixture of vegetables and/or herbs.
Before You Begin
The mushrooms are grilled with the gill-like undersides facing up to prevent loss of juices. For serving, the mushrooms are flipped onto the bread so their juices seep down into the toast.
Instructions
- Light grill. Place mushroom caps on large baking sheet. Mix 3 1/2 tablespoons of the oil, rosemary, and salt and pepper to taste in small bowl. Brush oil mixture over both sides of mushrooms.
- Grill mushrooms, gill side up over medium-hot fire, until caps are cooked through and grill-marked, 8 to 10 minutes.
- Meanwhile, grill bread until golden brown on both sides. Place toast slices on large platter. Rub garlic over tops, then brush with remaining 2 1/2 tablespoons oil.
- Halve grilled mushrooms; place one half, gill side down, over each slice of toast. Serve immediately.
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