Caramelized Mushroom & Onion Bruschetta With Rosemary Aioli Recipe

Name: Caramelized Mushroom & Onion Bruschetta With Rosemary Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bruschetta Toppings; 1 1/2 cups balsamic vinegar (cheap kind); 1/4 cup honey; 1/4 cup brown sugar; 1 1/2 tablespoons chopped fresh rosemary; 16-18 ounces pkg Portobello Mushrooms; 2 tablespoons olive oil; 4 cups sliced red onions (2 large); 2 large red bell peppers; 2 tablespoons chopped shallots; 2 tablespoons chopped fresh basil; 1 tablespoon olive oil; 1-2 French Baguette, 24-36 rounds; Olive oil; Rosemary Aioli; 3/4 cup Mayonnaise; 3 garlic cloves, minced; 1 tablespoon fresh lemon juice; 2 teaspoons chopped fresh rosemary

Servings: persons

Bruschetta Toppings
1 1/2 cups balsamic vinegar (cheap kind)
1/4 cup honey
1/4 cup brown sugar
1 1/2 tablespoons chopped fresh rosemary
16-18 ounces pkg Portobello Mushrooms
2 tablespoons olive oil
4 cups sliced red onions (2 large)
2 large red bell peppers
2 tablespoons chopped shallots
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1-2 French Baguette, 24-36 rounds
Olive oil
Rosemary Aioli
3/4 cup Mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh rosemary

1
1.Preheat oven to 375. Mix vinegar, honey, sugar and rosemary in bowl. Reserve 1/2 cup marinade. Place mushrooms in shallow glass baking dish. Pour marinade over mushrooms, Cover with foil and bake til tender about 40 minutes. Remove mushrooms from marinade; cool slightly and chop. (Marinade can be saved for another time in refrigerator or discard.)
2
2.Heat 2 Tbl oil in heavy skillet over medium heat. Add onions and cook until beginning to brown, about 25 minutes. Pour reserved 1/2 cup marinade over onions and cook until liquid is absorbed and onions are glazed, about 6 minutes. Add chopped mushrooms and mix lightly.Can be prepared 1 day in advance in the refrigerator; bring to room temperature before serving.
3
3.Char peppers until blackened in oven broiler or on grill; enclose in paper bag and let stand 10 minutes (or use jarred roasted peppers). Peel, seed and chop peppers. Combine peppers with shallot, basil and oil and toss. Season with salt and pepper.Can be prepared 1 day in advance in the refrigerator; bring to room temperature before serving.
4
Whisk all ingredients for aioli. Refrigerate ahead to blend flavors. Strain mixture in a small mesh strainer before placing in a plastic squeeze bottle. Just use a spoon if you don't have a squeeze bottle and you don't need to strain.
5
4.Be sure to have your toppings at room temperature if not warm. You can warm them in the microwave. Preheat oven to 375. Place bread slices on baking sheet. Bake until lightly toasted, about 10 minutes. Brush lightly with olive oil. Layer mushroom & onion mixture on Bruschetta; top with pepper mixture. Drizzle Bruschetta with a squirt of Rosemary Aioli.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Bruschetta Toppings, 1 1/2 cups balsamic vinegar (cheap kind), 1/4 cup honey, 1/4 cup brown sugar, and more.

Yes, Caramelized Mushroom & Onion Bruschetta With Rosemary Aioli falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramelized Mushroom & Onion Bruschetta With Rosemary Aioli

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