PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI
Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. -Stephanie Kalina-Metzger, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 1h35m
Yield 2 dozen.
Number Of Ingredients 24
Steps:
- In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips., In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally., Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes., Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine., Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 75mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
ROSEMARY BRUSCHETTA
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
- Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
- Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.
PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI
Categories Herb Mushroom Appetizer Bake Arugula Bell Pepper Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and sauté until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 375°F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.
ROASTED PORTOBELLOS WITH ROSEMARY
For a veggie burger, place these in toasted buns. Top with sauteed onion, cheese, and arugula.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.
Nutrition Facts : Calories 92 g, Fat 7 g, Fiber 1 g, Protein 2 g
GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI
Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.
Provided by Greeny4444
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
- For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
- Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
- Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
- Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.
TAPAS 177'S ROSEMARY AïOLI
This is a delicious, flavourful aïoli recipe from the Rochester, NY restaurant, Tapas 177. It was printed in Bon Appétit (Nov. 2000). It works really well on turkey sandwiches, on grilled portobello mushrooms, or fish. It's also really great with roasted garlic (rather than raw) and with homemade mayo. Yield: Makes about 1 cup
Provided by blucoat
Categories Spreads
Time 5m
Yield 16 tablespoons
Number Of Ingredients 5
Steps:
- Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.).
Nutrition Facts : Calories 44.1, Fat 3.7, SaturatedFat 0.5, Cholesterol 2.9, Sodium 78.5, Carbohydrate 2.9, Sugar 0.7, Protein 0.1
More about "portobello bruschetta with rosemary aïoli food"
BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, …
From bonappetit.com
PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI RECIPE
From friendseat.com
Cuisine ItalianCategory Appetizer, Italian
PREPROD.TASTEOFHOME.COM
PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI - COOKING INDEX
From cookingindex.com
PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI RECIPE
From cookeatshare.com
PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI RECIPE: HOW TO …
From stage.tasteofhome.com
ROASTED PORTOBELLOS WITH ROSEMARY RECIPE - EASY RECIPES
From recipegoulash.cc
PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI | RECIPE | BRUSCHETTA ...
From pinterest.ca
WELL FED: PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI
From wellfed.typepad.com
BAKED PORTOBELLO MUSHROOMS WITH BRUSCHETTA - SIP AND FEAST
From sipandfeast.com
PORTOBELLO BRUSCHETTA - LEHIGH VALLEY GOOD TASTE
From lehighvalleygoodtaste.com
PORTOBELLO MUSHROOM BRUSCHETTA RECIPE - BERTOLLI
From bertolli.com
PORTOBELLO MUSHROOM BRUSCHETTA RECIPE - THE BLACK PEPPERCORN …
From theblackpeppercorn.com
PANTRY BLOGGER: PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI
From pauliejennette.blogspot.com
PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI | | TRIB.COM
From trib.com
GRILLED BRUSCHETTA PORTOBELLO MUSHROOMS - CAFE DELITES
From cafedelites.com
PORTOBELLO FRENCH DIP WITH HORSERADISH AIOLI - PINCH OF YUM
From pinchofyum.com
COST PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI RECIPE
From cookeatshare.com
MUSHROOM BRUSCHETTA WITH HERBED AIOLI - CHATELAINE
From chatelaine.com
SEIZE THE STYLES: PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI
From seizethestyles.blogspot.com
FOOD RECIPE ARCHIVES: PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI
From recipe-archives.blogspot.com
ROASTED PEPPER AND PORTOBELLO MUSHROOM BRUSCHETTA
From bloomingaprons.com
PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI | RECIPE | FRESH HERB …
From pinterest.com
PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI
From pinterest.ca
PORTOBELLO BRUSCHETTA RECIPE | CDKITCHEN.COM
From cdkitchen.com
BALSAMIC PORTOBELLO BURGERS WITH GARLIC AIOLI - MINIMALIST BAKER …
From minimalistbaker.com
PORTOBELLO MUSHROOM BRUSCHETTA - CONTENTEDNESS COOKING
From contentednesscooking.com
PORTOBELLO MUSHROOM BRUSCHETTA RECIPES - FOOD NEWS
From foodnewsnews.com
ROSEMARY AIOLI RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI RECIPE: HOW TO …
From preprod.tasteofhome.com
BRUSCHETTA RECIPE ALLRECIPES / BEST EVER BRUSCHETTA ... - NOAH …
From noahtheyessent.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love