Portabella Pesto Bruschetta Recipes

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PORTABELLA PESTO BRUSCHETTA



Portabella Pesto Bruschetta image

Exceptional flavors, easy to prepare. Make a meal with salad, cut into pieces for hors d'oeuvres, include them in your barbeque buffet.

Provided by Northwest Lynnie

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 (8 ounce) package sliced baby portabella mushrooms (cremini)
1/3 cup butter (for best flavor, do not substitute)
2 garlic cloves, crushed
1 garlic clove, peeled
12 slices italian ciabatta (about 1/2-inch thick)
1/2 cup purchased refrigerated pesto sauce (I like Trader Joes' brand)
3/4 cup shredded mozzarella cheese
salt
freshly course-ground black pepper

Steps:

  • Heat oven to 400*.
  • Melt 1/3 cup butter in a large skillet until sizzling.
  • Add mushrooms and crushed garlic.
  • Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
  • Sprinkle lightly with salt.
  • Sprinkle with pepper to taste (I use a good amount).
  • Remove from heat and set aside.
  • Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
  • Scrape the remaining whole clove of garlic across the bread tops.
  • Spread the tops with pesto, completely covering the bread.
  • Top with mushrooms, then sprinkle on cheese.
  • Toast another 5 minutes in the oven until cheese is melted.

Nutrition Facts : Calories 72.2, Fat 6.7, SaturatedFat 4.2, Cholesterol 19.1, Sodium 81.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 2.1

BAKED PORTOBELLO MUSHROOMS WITH TOMATO AND MOZZARELLA



Baked Portobello Mushrooms With Tomato And Mozzarella image

A balsamic bruschetta is stuffed into baked portobello mushrooms and finished with broiled fresh mozzarella and parsley.

Provided by James

Categories     Appetizer

Time 30m

Number Of Ingredients 10

4 large portobello mushrooms
4 slices fresh mozzarella
1 pint cherry tomatoes
1/2 cup red onion
1/4 cup parsley
3 cloves garlic
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp balsamic vinegar
1/4 cup olive oil

Steps:

  • Heat oven to 375f and move oven rack to middle.
  • Clean portobello mushrooms with a dry paper towel to remove dirt. Remove gills and stem of each mushroom with a metal spoon. Place mushrooms on baking sheet.
  • Season each mushroom with half the olive oil, salt, and pepper and place mushroom tray in oven to bake. Set timer for 10 minutes.
  • Slice fresh mozzarella into 1/4" pieces. Set aside.
  • Cut cherry tomatoes into quarters. Chop a 1/2 cup of red onion. Mince 3 cloves of garlic.
  • Combine the tomatoes, onion, and garlic in a mixing bowl. Add 2 Tbsp of olive oil and 2 Tbsp of balsamic vinegar. Add remaining salt and pepper to bowl and stir it all together.
  • Remove mushrooms at ten minute mark and dry off the excess moisture with a paper towel. Evenly distribute the bruschetta to each mushroom and top with one slice of the fresh mozzarella.
  • Drizzle a tiny bit of oil onto each mushroom and return to oven for 5 more minutes.
  • Chop up a 1/4 cup of fresh parsley.
  • Remove mushrooms again at 5 minute mark. Move oven rack to highest setting. Turn broiler to high.
  • Place mushrooms in oven and broil. Watch that the cheese does not burn. 2-3 minutes should get the cheese nice and bubbly.
  • Remove and plate the Portobello mushrooms and top with the fresh parsley. Serve balsamic and extra virgin olive oil on the table for anyone who wants more of either. Enjoy!

Nutrition Facts : Calories 180 kcal, Carbohydrate 14 g, Protein 10 g, Fat 11 g, Sodium 350 mg, ServingSize 1 serving

PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI



Portobello Bruschetta with Rosemary Aïoli image

Categories     Herb     Mushroom     Appetizer     Bake     Arugula     Bell Pepper     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 15

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

Steps:

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

PORTOBELLO MUSHROOM BRUSCHETTA



Portobello Mushroom Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

8 slices crusty Italian bread
1 garlic clove, peeled
6 portobello caps, wiped clean
1 clove garlic, minced
2 tablespoons olive oil
Salt and freshly ground black pepper
Tomato Relish, recipe to follow
4 cups assorted baby tomatoes (red, yellow, and orange)
1/4 cup minced red onion
1/4 cup fresh basil, shredded
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
  • Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.
  • Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.
  • Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.

PESTO BRUSCHETTA



Pesto Bruschetta image

My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 29 appetizers.

Number Of Ingredients 4

1 loaf (1 pound) French bread, cut into slices
1 jar (7 ounces) prepared pesto
2 medium tomatoes, seeded and finely chopped
1 package (4 ounces) crumbled feta cheese

Steps:

  • Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PORTABELLA MUSHROOM BRUSCHETTA



Portabella Mushroom Bruschetta image

This is a Bruschetta with a change of pace from the everyday.It really is worth making. You can prepare the mushrooms and tomato relish ahead of time and reheat the mushrooms just before serving.

Provided by Sageca

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

6 slices crusty whole wheat bread
1 garlic clove
3 portabella mushroom caps, wiped clean
2 shallots, chopped fine
2 garlic cloves, minced
2 tablespoons olive oil
salt & freshly ground black pepper
1/2 cup shaved parmesan cheese
2 cups cherry tomatoes
1/4 cup minced red onion
1/4 cup fresh basil, shredded
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper

Steps:

  • Toast bread in 350°F oven until golden brown, about 5 minutes.
  • Rub lightly with garlic clove while still warm.
  • Coarsely chop the mushrooms .
  • In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add shallots and garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Remove skillet from heat. Keep mushrooms warm, covered.
  • This can be made ahead,refrigerated and reheated at serving time.
  • Tomato Relish:.
  • Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
  • Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.

Nutrition Facts : Calories 262.1, Fat 17.1, SaturatedFat 3.6, Cholesterol 7.3, Sodium 269.9, Carbohydrate 19.6, Fiber 3.2, Sugar 5.9, Protein 8.6

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