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Receta Portobello Mushroom Bruschetta
by Global Cookbook

Portobello Mushroom Bruschetta
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  Raciónes: 6

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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 4 c. assorted baby tomatoes
  •     (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
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Toast bread in 350 degree oven till golden, about 10 min. Rub lightly with garlic clove while still hot.
  2. 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.
  3. Top toasted bread with sauteed mushrooms and Tomato Relish. Garnish with basil.
  4. Tomato Relish: Cut tomatoes in quarters, combine red onion, basil, vinegar, extra virgin olive oil. Season, to taste, and let marinate for 15 min.
  5. This recipe yields 6 servings.