Name: Portobello Bruschetta with Rosemary Aioli
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 2
Ingredients: AIOLI: -; 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 -; Marinade: -; 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 -; BRUSCHETTA: -; 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 -

Portobello Bruschetta with Rosemary Aioli

Recipe information

Cooking:

1 hour 20 min.

Servings per container:

Source:

More details

Ingredients for - Portobello Bruschetta with Rosemary Aioli

1. AIOLI: -

2. 1/3 cup mayonnaise -

3. 1 garlic clove, minced -

4. 1-1/2 teaspoons lemon juice -

5. 1-1/2 teaspoons balsamic vinegar -

6. 1 teaspoon minced fresh rosemary -

7. 1 teaspoon Dijon mustard -

8. Marinade: -

9. 1/4 cup packed brown sugar -

10. 1/4 cup balsamic vinegar -

11. 1/4 cup honey -

12. 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme -

13. BRUSCHETTA: -

14. 6 large portobello mushrooms, stems and gills removed -

15. 1/2 cup olive oil, divided -

16. 3 medium red onions, halved and thinly sliced -

17. 2 large sweet red peppers -

18. 3 tablespoons thinly sliced green onions -

19. 3 tablespoons minced fresh basil -

20. 1 garlic clove, minced -

21. 1/4 teaspoon salt -

22. 1/8 teaspoon pepper -

23. 24 slices French bread baguette (1/4 inch thick) -

24. 1 cup fresh arugula -

How to cook deliciously - Portobello Bruschetta with Rosemary Aioli

1. Stage

In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving.

2. Stage

Preheat oven to 375°. 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. Stage

While mushrooms are baking, 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. Stage

Place red peppers on a foil-lined baking sheet. 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.

5. Stage

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.

6. Stage

Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown.

7. Stage

To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.