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 1/2 cups balsamic vinegar; 1/4 cup honey; 1/4 cup (packed) golden brown sugar; 1 1/2 tablespoons chopped fresh thyme; 6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed; 3 tablespoons olive oil; 3 red onions, sliced (about 6 cups); 2 large red bell peppers; 3 tablespoons thinly sliced green onion; 3 tablespoons chopped fresh basil; 1 garlic clove, minced; 1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices; Additional olive oil; 3 large bunches arugula (about 5 ounces), coarsely chopped; Rosemary Aioli

Servings: persons

1 1/2 cups balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 1/2 tablespoons chopped fresh thyme
6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed
3 tablespoons olive oil
3 red onions, sliced (about 6 cups)
2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced
1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches arugula (about 5 ounces), coarsely chopped
Rosemary Aioli

1
Preheat oven to 375F.
2
Mix vinegar, honey, brown sugar and thyme in medium bowl.
3
Transfer 1/2 cup marinade to small bowl; set aside.
4
Place mushrooms in 15x10-inch glass baking dish.
5
Pour remaining marinade over mushrooms.
6
Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes.
7
Transfer mushrooms to work surface; cool.
8
Cut mushrooms into 1/2-inch-wide slices.
9
Heat 2 tablespoons oil in heavy large skillet over medium heat.
10
Add red onions and saute until very tender and beginning to brown, about 25 minutes.
11
Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes.
12
Set onions aside.
13
Char bell peppers over gas flame or in broiler until blackened on all sides.
14
Enclose in paper bag and let stand 10 minutes.
15
Peel, seed and chop peppers.
16
Place peppers in medium bowl.
17
Add green onion, basil, garlic and 1 tablespoon oil and toss to combine.
18
(Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead.
19
Cover separately and refrigerate.)
20
Preheat oven to 375F.
21
Place bread slices on baking sheet.
22
Brush bread with additional olive oil.
23
Bake until lightly toasted, about 10 minutes.
24
Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices.
25
Bake until heated through, about 3 minutes.
26
Season to taste with salt and pepper.
27
Drizzle bruschetta with Rosemary Aioli.
28
Serve immediately.

342

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 15 ingredients. The key ingredients include: 1 1/2 cups balsamic vinegar, 1/4 cup honey, 1/4 cup (packed) golden brown sugar, 1 1/2 tablespoons chopped fresh thyme, 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.

Portobello Bruschetta with Rosemary Aioli

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