Wednesday, February 20, 2013

Portobello bruschetta recipe

Champignon mushroom brown variety. (Agaricus b...
(Photo credit: artist in doing nothing)
PORTOBELLO BRUSCHETTA
    • 1 loaf French bread, cut into 1/2 inch slices
    • 2 portobello mushroom caps
    • 2 tablespoons olive oil
    • 2 plum tomatoes, seeded and diced
    • 1/2 cup feta cheese, crumbled
    • 1 cup arugula, chopped
    • 1 cup fresh basil, chopped
    • 2 cloves garlic, minced
    • 2 tablespoons grated Parmesan-Romano cheese blend
    • salt and pepper to taste
    Directions
    Preheat oven to 450 degrees F. Spray a baking sheet with non-stick spray. Place mushroom caps stem side up and drizzle with olive oil. Roast 5-7 minutes, until caps soften. Remove from oven and set to broil. After caps have cooled to the point where they can be handled, chop and add to a large bowl. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside. Add tomatoes, feta, arugula, basil and garlic to the chopped mushrooms and combine. Top bread with equal amounts of mushroom mixture and season with salt and pepper. Top with grated cheese blend. Return to broiler for 2-3 additional minutes, until warmed through and cheese is melted. Serve hot.
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