Name: Grilled Portobello Mushroom Bruschetta
Total time: PLACEHOLDER
Cuisine: Italian
Ingredients: 1/3 cup extra virgin olive oil plus 1 additional tablespoon; 3 tablespoons lemon juice; 7 cloves garlic , 6 minced, 1 whole; 4 large portobello mushrooms (about 1 1/3 pounds), stemmed; 4 large slices Italian peasant bread , about 1 inch thick; 1 (5-ounce) bag baby arugula (about 8 cups); 4 ounces goat cheese , crumbled

Why This Recipe Works

We wanted our Grilled Portobello Mushroom Bruschetta recipe to produce meaty and smoky mushrooms, so we marinated them before grilling, then partially cooked them on the grill sealed in aluminum foil. Then, once tender, we removed the mushrooms from the foil and grilled them directly on the grate. For a bread substantial enough to stand up to our hearty grilled portobello mushrooms, we chose crusty peasant-style bread, and carefully grilled it over a hot fire.

Before You Begin

If you prefer, substitute baby spinach for the arugula.

Instructions

Combine 1/3 cup oil, lemon juice, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large zipper-lock storage bag. Add mushrooms, seal bag, and shake until coated. Let stand at room temperature for about 10 minutes.

Meanwhile, cut four 12-inch pieces of foil. Transfer one mushroom, gill side up, to each foil square. Pour remaining marinade over mushrooms and seal foil tightly around mushrooms.

Grill foil packets over hot fire, with seam side facing up, until mushrooms are juicy and tender, 7 to 9 minutes. Using tongs, unwrap foil slightly and pour liquid into medium bowl. Unwrap mushrooms and place, gill side up, directly on grill rack. Cook until grill-marked, 30 to 60 seconds, then transfer to plate.

While mushrooms are grilling, brush bread with remaining tablespoon oil and toast until grill-marked on both sides, about 1 1/2 minutes per side. Transfer bread to 4 dinner plates and rub each slice with whole garlic clove.

Slice mushrooms and toss with arugula and reserved mushroom liquid in large bowl. Season with salt and pepper, then divide mushroom mixture among bread slices. Sprinkle with cheese. Serve.