BAKED PORTOBELLO MUSHROOMS WITH TOMATO AND MOZZARELLA
A balsamic bruschetta is stuffed into baked portobello mushrooms and finished with broiled fresh mozzarella and parsley.
Provided by James
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 375f and move oven rack to middle.
- Clean portobello mushrooms with a dry paper towel to remove dirt. Remove gills and stem of each mushroom with a metal spoon. Place mushrooms on baking sheet.
- Season each mushroom with half the olive oil, salt, and pepper and place mushroom tray in oven to bake. Set timer for 10 minutes.
- Slice fresh mozzarella into 1/4" pieces. Set aside.
- Cut cherry tomatoes into quarters. Chop a 1/2 cup of red onion. Mince 3 cloves of garlic.
- Combine the tomatoes, onion, and garlic in a mixing bowl. Add 2 Tbsp of olive oil and 2 Tbsp of balsamic vinegar. Add remaining salt and pepper to bowl and stir it all together.
- Remove mushrooms at ten minute mark and dry off the excess moisture with a paper towel. Evenly distribute the bruschetta to each mushroom and top with one slice of the fresh mozzarella.
- Drizzle a tiny bit of oil onto each mushroom and return to oven for 5 more minutes.
- Chop up a 1/4 cup of fresh parsley.
- Remove mushrooms again at 5 minute mark. Move oven rack to highest setting. Turn broiler to high.
- Place mushrooms in oven and broil. Watch that the cheese does not burn. 2-3 minutes should get the cheese nice and bubbly.
- Remove and plate the Portobello mushrooms and top with the fresh parsley. Serve balsamic and extra virgin olive oil on the table for anyone who wants more of either. Enjoy!
Nutrition Facts : Calories 180 kcal, Carbohydrate 14 g, Protein 10 g, Fat 11 g, Sodium 350 mg, ServingSize 1 serving
CREAMY MUSHROOM BRUSCHETTA
Mushrooms-button, portobello and shiitake-plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 28 appetizers.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 104mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BRUSCHETTA BAR TO GO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 10 servings
Number Of Ingredients 29
Steps:
- For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
- For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
- For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
- For the roasted asparagus: Preheat the oven to 450 degrees F.
- Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl.
- For the bruschetta: Heat a grill pan over medium-high heat.
- Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
- Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.
TOMATO, MOZZARELLA AND BASIL BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 36 bruschetta
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
- On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
- Place bruschetta on decorative platter and garnish with basil leaves.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams
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