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Portobello Bruschetta with Rosemary Aioli

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Total Time
Prep: 1 hour 20 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Stephanie Metzger, Camp Hill, Pennsylvania

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

By caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. —Stephanie Metzger, Camp Hill, Pennsylvania

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Portobello Bruschetta with Rosemary Aioli

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Prep Time 1 hour 20 min
Cook Time 15 min
Yield 2 dozen

Ingredients

  • AIOLI:
  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons balsamic vinegar
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon Dijon mustard
  • MARINADE:
  • 1/4 cup packed brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • BRUSCHETTA:
  • 6 large portobello mushrooms, stems and gills removed
  • 1/2 cup olive oil, divided
  • 3 medium red onions, halved and thinly sliced
  • 2 large sweet red peppers
  • 3 tablespoons thinly sliced green onions
  • 3 tablespoons minced fresh basil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 24 slices French bread baguette (1/4 inch thick)
  • 1 cup fresh arugula
Text Ingredients

Directions

  1. In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving.
  2. 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.
  3. While mushrooms are baking, 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

1 appetizer: 109 calories, 7g fat (1g saturated fat), 1mg cholesterol, 75mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.

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