Bruschetta with Grilled Portobello Mushrooms

Published September 1, 1996.

Why this recipe works:

For an authentic bruschetta recipe, we toasted (rather than grilled) our bread, flavoring it with olive oil and raw garlic before topping it with a simple mixture of vegetables and/or herbs.

For an authentic bruschetta recipe, we toasted (rather than grilled) our bread, flavoring it with olive oil and raw garlic before topping it with a simple mixture of vegetables and/or herbs.

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Makes 8 large slices

The mushrooms are grilled with the gill-like undersides facing up to prevent loss of juices. For serving, the mushrooms are flipped onto the bread so their juices seep down into the toast.

Ingredients

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