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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2. Brush mushrooms with 1 to 2 tablespoons oil and season with salt and pepper.

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3. 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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4. Transfer mushrooms to a cutting board and thinly slice.

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5. 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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6. 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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7. 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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