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Ingredients
- 1 1/2 c. balsamic vinegar
- 1/4 c. honey
- 1/4 c. golden sugar - (packed)
- 1 1/2 Tbsp. minced fresh thyme
- 6 x portobello mushrooms - (4" dia ea) stemmed, and
- dark gills removed
- 3 Tbsp. extra virgin olive oil
- 3 x red onions sliced (abt 6 c.)
- 2 lrg red bell peppers
- 3 Tbsp. thinly-sliced green onion
- 3 Tbsp. minced fresh basil
- 1 x garlic clove chopped
- 1 x sourdough or possibly French-bread baguette 3 1/2" dia,
- cut into 24 slices
- Additional extra virgin olive oil
- 3 lrg bunche arugula - (abt 5 ounce) coarsely minced
- Salt to taste
- Freshly-grnd black pepper to taste
- Rosemary Aioli (see recipe)
Directions
- Preheat oven to 375 degrees. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 c. marinade to small bowl; set aside. Place mushrooms in 15- by 10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake till mushrooms are tender, about 40 min. Transfer mushrooms to work surface; cold. Cut mushrooms into 1/2-inch-wide slices.
- Heat 2 Tbsp. oil in heavy large skillet over medium heat. Add in red onions and saute/fry till very tender and beginning to brown, about 25 min. Pour in reserved 1/2 c. marinade and cook till liquid is absorbed and onions are glazed, about 6 min. Set onions aside.
- Char bell peppers over gas flame or possibly in broiler till blackened on all sides. Enclose in paper bag and let stand 10 min. Peel, seed and chop peppers. Place peppers in medium bowl. Add in green onion, basil, garlic and 1 Tbsp. oil and toss to combine. (Mushrooms, onion mix and bell pepper mix can be prepared 1 day ahead. Cover separately and chill.)
- Preheat oven to 375 degrees. Place bread slices on baking sheet. Brush bread with additional extra virgin olive oil. Bake till lightly toasted, about 10 min.
- Layer portobello mushroom slices, arugula, onions and then bell pepper mix atop bread slices. Bake till heated through, about 3 min. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.
- This recipe yields 24.
- Comments: "The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I"ve eaten in this town," writes Laurence Schacht of Rochester, New York. "I"d like to re-create this dish at home for my friends."
- The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if you like, and note the do-ahead steps.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 153 | |
| Calories from Fat 33 | 22% |
| Total Fat 3.69g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 383mg | 11% |
| Total Carbs 27.59g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 20.36g | 14% |
| Protein 2.66g | 4% |
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