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Portobello Bruschetta With Rosemary Aioli - Recipe Cost

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dark gills removed
3 Tbsp. thinly-sliced green onion
cut into 24 slices
Additional extra virgin olive oil
3 lrg bunche arugula - (abt 5 ounce) coarsely minced
Salt to taste
Freshly-grnd black pepper to taste
Rosemary Aioli (see recipe)
Ingredients Per Serving Qty Common Price Price per Serving
1 1/2 c. balsamic vinegar 2 tablespoons
$6.59 per 17 fluid ounces
$0.39
1/4 c. honey 1 teaspoon
$4.69 per 12 ounces
$0.10
1/4 c. golden sugar - (packed) 1 teaspoon
$2.79 per 2 pounds
$0.01
1 1/2 Tbsp. minced fresh thyme 3/8 teaspoon
$1.99 per cup
$0.02
6 x portobello mushrooms - (4" dia ea) stemmed, and 1/2 portobello mushrooms
$1.99 per pound
$0.18
3 Tbsp. extra virgin olive oil 3/4 teaspoon
$5.99 per 16 fluid ounces
$0.05
3 x red onions sliced (abt 6 c.) 1/4 onions
$0.99 per pound
$0.18
2 lrg red bell peppers 1/6 bell peppers
$3.29 per pound
$0.20
3 Tbsp. minced fresh basil 3/4 teaspoon
$2.59 per cup
$0.04
1 x garlic clove chopped 0.08 garlic cloves
$4.00 per pound
$0.00
1 x sourdough or possibly French-bread baguette 3 1/2" dia, 0.08 sourdough
$1.69 per pound
$0.02
Total per Serving $1.19
Total Recipe $14.23
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