| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 235 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 413 mg |
Reviews
Excellent for first timer. Taste and looked fantastic! Will be using this when entertaining or just making an Italian meal
I chose this recipe for a quick Sunday lunch along with a simple salad. I didn’t have fresh basil, portobellos, or baby tomatoes, so I used dried Italian seasoning (I was out of dried basil, too!, baby bella mushrooms, and Roma tomatoes. The substitutions were out of necessity but make the recipe less expensive, too. Most importantly, it was delicious!
Great recipe! Very fresh and lots of flavor!
I added extra basil and ground black pepper to the tomato relish. I had quite a bit of tomato relish left over so I made a few extra garlic toasts and served a few more without the portabello mushrooms.
I added extra basil and ground black pepper to the tomato relish. I had quite a bit of tomato relish left over so I made a few extra garlic toasts and served a few more without the portabello mushrooms.
Awesome recipe as is. However I love to experiment, and omitted the balsamic vineagar in the relish. Made a reduced balsamic and drizzled that over the finished toast. Yum!!! It is definitely a recipe that disappears quickly!
I loved this recipe. The tomato sauce that goes over the portobello was excellent and I will definitely make it again! It was also easy to cut down the recipe and make a smaller portion for just me and my boyfriend.
I was looking for a simple portabello bruschetta recipe like our local Country Club offers. This one was very tasty, I even bought Mini-Portabellos at $25 each. Truly a ‘deal’ to eat like a queen!