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Portobello Mushrooms Bruschetta

Looking for a “meaty” flavorful holiday appetizer? Put this vegan bruschetta on your holiday entertaining menu.
Looking for a “meaty” flavorful holiday appetizer? Put this vegan bruschetta on your holiday entertaining menu.

Portobello Mushrooms Bruschetta

Serves 8

Ingredients:

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  • 2 portobello mushrooms, stems removed
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  • 6 tablespoons olive oil, divided
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  • Salt and freshly ground black pepper
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  • 1/2 onion, finely chopped
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  • 1 tablespoon balsamic vinegar
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  • 1 tablespoon minced fresh parsley
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  • 1 baguette, sliced crosswise
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  • Fresh herbs

Directions:

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  1. Preheat oven to 400 degrees F.
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  3. Brush mushrooms with 1 to 2 tablespoons oil and season with salt and pepper.
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  5. Heat a skillet over medium heat and spray with cooking spray. Place mushrooms in skillet and cover. Cook for 5 minutes on each side or until mushrooms are softened and lightly browned.
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  7. Transfer mushrooms to a cutting board and thinly slice.
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  9. Add 1 tablespoon oil to the skillet and cook onion, stirring often, until softened. Add mushrooms and vinegar. Season with salt and pepper. Cook, stirring, for 2 to 3 minutes. Add parsley and set aside and keep warm.
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  11. Brush 1 side of each slice of baguette with olive oil. Place on a baking sheet and place in the oven to toast bread.
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  13. Pile mushrooms on toasts and serve warm, garnished with fresh herbs. (Vegetarians can garnish with a sprinkling of finely grated Parmesan cheese.)

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