Portobello Bruschetta With Rosemary Aïoli Recipes

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PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI



Portobello Bruschetta with Rosemary Aioli image

Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. -Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h35m

Yield 2 dozen.

Number Of Ingredients 24

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

Steps:

  • In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , 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., 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., 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., 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., 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., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 75mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

PORTOBELLO BRUSCHETTA WITH THREE CHEESES



Portobello Bruschetta with Three Cheeses image

I used a portobello mushroom cap instead of the traditional ciabatta bread. I added cheese to enhance the main-course appeal.

Provided by TedM

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 18m

Yield 2

Number Of Ingredients 9

2 Roma (plum) tomatoes, diced
½ cup crumbled feta cheese
2 cups arugula, chopped
4 cloves garlic, minced
2 large portobello mushroom caps
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
4 slices fontina cheese
salt and pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet. Combine tomatoes, feta, arugula, and garlic in a small bowl.
  • Arrange mushroom caps, stem side up, on the prepared baking sheet. Drizzle each with 1 tablespoon olive oil and season with salt and pepper. Roast in preheated oven until mushrooms begin to soften, 5 to 7 minutes. Remove from oven.
  • Sprinkle caps with Parmesan cheese; divide tomato mixture evenly between each mushroom cap. Season with salt and pepper; drizzle with remaining 2 tablespoons olive oil. Top each mushroom with 2 slices of fontina cheese.
  • Return to oven until cheese is melted, but tomato mixture is still cool in the center, about 3 minutes.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 7.8 g, Cholesterol 103.5 mg, Fat 40.9 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 19.3 g, Sodium 958.3 mg, Sugar 4.6 g

ROSEMARY AïOLI



Rosemary Aïoli image

Categories     Condiment/Spread     No-Cook     Low Carb     Mayonnaise     Rosemary     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

3/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons Dijon mustard

Steps:

  • Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)

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.

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