Portobello Mushroom Bruschetta

My pics sucked so here's a photo borrowed from Once Upon A Chef

The first time I made this, it was for a wine tasting event we had for the upcoming 2024 RQ Collection. Since then I've made it for a couple of get-togethers and it's always well received. So I thought I'd share the recipe because everyone keeps asking for it!

The original recipe comes from the Food Network and can be found HERE.

INGREDIENTS:
4 cups assorted baby tomatoes, cut into quarters (use the multi coloured ones for a great visual effect)
1/4 cup red onion, minced
1/4 cup fresh basil, shredded
1/4 cup Olivia's 18 Year Reserve Dark Balsamic Vinegar*
1/4 cup Olivia's Olive Oil*
Salt and pepper

6 portobello caps, wiped clean
1 garlic clove, minced (I always add extra!)
2 tablespoons Olivia's Olive Oil
Salt and pepper

Crusty Italian bread (I used a baguette from Safeway)
1 garlic clove, peeled

DIRECTIONS:
Combine tomatoes, minced red onion, fresh basil, balsamic vinegar and olive oil together in a bowl. Season to taste with salt and pepper. Let sit and marinade while you prepare the mushrooms.

Scoop out the gills of the mushrooms with a spoon and cut into small pieces. Heat oil in a frying pan and cook mushrooms and garlic until softened. Season with a little salt and pepper, if desired. Remove pan from heat.

Toast bread in the oven at 350F for about 10 minutes. After removing from oven, rub the toast with a clove of garlic.

Top the toasted bread with the mushrooms and then the tomato mixture, adding some fresh basil for garnish.

Pair this with the RQ 2024 Trebbiano Chardonnay or a nice medium bodied, dry white wine.

VARIATIONS:

• Omit the toast and leave the portobello mushrooms whole. Brush caps with olive oil and grill for about 3-4 minutes per side.  Place tomato mixture in the mushroom cap, garnish with fresh basil. Eat while warm.
• Top with some Parmesan cheese.
• Drizzle with a balsamic glaze.

* Find quality gourmet oils and vinegars in our shop from Olivia's in Kelowna, BC

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