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Ingredientes
- 8 slc crusty Italian bread
- 1 x garlic clove peeled
- 6 x portobello caps wiped clean
- 1 x garlic clove chopped
- 2 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 c. assorted baby tomatoes
- Â Â (red, yellow, and orange)
- 1/4 c. chopped red onion
- 1/4 c. shredded fresh basil
- 1/4 c. balsamic vinegar
- 1/4 c. extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Toast bread in 350 degree oven till golden, about 10 min. Rub lightly with garlic clove while still hot.
- Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 Tbsp. oil over moderate heat till warm but not smoking and cook mushrooms till softened, then add in garlic stirring, till all liquid mushrooms give off is evaporated, about 5 min. Remove skillet from heat. Keep mushrooms hot, covered.
- Top toasted bread with sauteed mushrooms and Tomato Relish. Garnish with basil.
- Tomato Relish: Cut tomatoes in quarters, combine red onion, basil, vinegar, extra virgin olive oil. Season, to taste, and let marinate for 15 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 122 | 72% |
| Total Fat 13.86g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 636mg | 18% |
| Total Carbs 10.41g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.86g | 4% |
| Protein 3.03g | 5% |
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