Ingredientes para Portabella Mushroom Bruschetta
- Whole Wheat Bread
- 1 garlic clove, cut in half
- Portabella Mushroom Caps
- 1/2 cup finely chopped shallots
- Garlic Cloves
- 2 tablespoons olive oil
- Salt & Freshly Ground Black Pepper
- Parmesan Cheese
- Cherry Tomatoes
- 1/4 cup finely chopped red onion
- Fresh Basil
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Salt and freshly ground black pepper to taste
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Cómo preparar Portabella Mushroom Bruschetta
- Preheat oven to 350°F (175°C). Toast 4 slices of your favorite bread until golden brown, about 5-7 minutes.
- While still warm, rub each slice lightly with a cut garlic clove.
- Coarsely chop 1 pound of portabella mushrooms.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook until softened, about 5-7 minutes.
- Add 1/2 cup finely chopped shallots and 2 cloves of minced garlic to the skillet. Cook, stirring frequently, until all liquid from the mushrooms has evaporated, about 3-5 minutes.
- Season generously with salt and freshly ground black pepper to taste.
- Remove skillet from heat and keep mushrooms warm, covered.
- (Optional) This can be made ahead, refrigerated, and reheated before serving.
- **Tomato Relish:** Quarter 2 large tomatoes (about 1 pint).
- Combine the quartered tomatoes with 1/4 cup finely chopped red onion, 1/4 cup chopped fresh basil, 1 tablespoon red wine vinegar, and 2 tablespoons olive oil.
- Season the relish with salt and pepper to taste and let it marinate for at least 15 minutes (longer is better!).
- Top each toasted bread slice with a generous portion of the sauteed mushrooms and tomato relish.
- Shave fresh Parmesan cheese over the top using a vegetable peeler.
- Garnish with extra fresh basil leaves.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
23g
Fat
17g
Carbs
6g
