This recipe, taken from Taste of Home, uses a ton of ingredients you can get at market right now (See the notes made on the ingredient list to find out where). It is a great lazy-Sunday afternoon snack, or dinner party starter, taking classic bruschetta to the next level with meaty mushrooms. It seems complicated at first but don’t let that scare you! It is mostly some chopping, mixing and charring…
Ingredients:
AIOLI:
1/3 cup mayonnaise (or make your own with egg whites and oil!)
1 garlic clove, minced (See Shirley’s Greenhouse)
1-1/2 teaspoons lemon juice
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced fresh rosemary (See The Apple Lady)
1 teaspoon Dijon mustard
MARINADE:
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup honey (See Buzzy Bee Honey)
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme (try fresh from The Apple Lady)
BRUSCHETTA:
6 large portobello mushrooms, stems and gills removed (you can use any kind of mushroom- and several varieties can be found these days from The Apple Lady)
1/2 cup olive oil, divided
3 medium red onions, halved and thinly sliced
2 large sweet red peppers (See Shirley’s Greenhouse)
3 tablespoons thinly sliced green onions
3 tablespoons minced fresh basil
1 garlic clove, minced (See Shirley’s Greenhouse)
1/4 teaspoon salt
1/8 teaspoon pepper
24 slices French bread baguette (1/4-inch thick) (Try it with pieces of sourdough from Prairie Mill!)
1 cup fresh arugula (Fresh greens available from Shirley’s Greenhouse/Deepwater Farms)
Steps:
In a small bowl, mix the aioli ingredients and refrigerate.
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.
Recipe from:
https://www.tasteofhome.com/recipes/portobello-bruschetta-with-rosemary-aioli/
