Portobello Bruschetta With Rosemary Aioli Recipe

Name: Portobello Bruschetta With Rosemary Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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; 24 slices French bread baguette (1/4-inch thick); 1 cup fresh arugula

Servings: persons

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

1
In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving.
2
Preheat oven to 375u00b0. 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.
3
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.
4
Place red peppers on a foil-lined
5
. 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.
6
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.
7
Place baguette slices on ungreased
8
; brush with remaining oil. Bake at 375u00b0 for 4-6 minutes on each side or until golden brown.
9
To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1/3 cup mayonnaise, 1 garlic clove, minced, 1-1/2 teaspoons lemon juice, 1-1/2 teaspoons balsamic vinegar, and more.

Yes, Portobello 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.

That's it — enjoy your meal!

Portobello Bruschetta With Rosemary Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions