Portabella Pesto Bruschetta Recipes

Steps:

• Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Steps:

• Heat oven to 400*.
• Melt 1/3 cup butter in a large skillet until sizzling.
• Add mushrooms and crushed garlic.
• Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
• Sprinkle lightly with salt.
• Sprinkle with pepper to taste (I use a good amount).
• Remove from heat and set aside.
• Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
• Scrape the remaining whole clove of garlic across the bread tops.
• Spread the tops with pesto, completely covering the bread.
• Top with mushrooms, then sprinkle on cheese.
• Toast another 5 minutes in the oven until cheese is melted.

Steps:

• In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , 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., 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., 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., 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., 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., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

Steps:

• Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
• Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.
• Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.
• Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
• While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

Steps:

• Preheat oven to 375°F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and sauté until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 375°F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.

Steps:

• In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
• Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
• Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
• Sprinkle 1/4 cup asiago cheese on bread.
• In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
• Cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. Place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice.
• Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.

Steps:

• Remove stems from mushrooms and finely chop stems.
• Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
• Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.