Portobello Bruschetta with Rosemary A oli

Login to Save

Ingredients

  • 1 1/2 cups balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 tablespoons chopped fresh thyme
  • 6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed

    • 3 tablespoons olive oil
    • 3 red onions, sliced (about 6 cups)

    • 2 large red bell peppers
    • 3 tablespoons thinly sliced green onion
    • 3 tablespoons chopped fresh basil
    • 1 garlic clove, minced

    • 1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
    • Additional olive oil
    • 3 large bunches arugula (about 5 ounces), coarsely chopped

    • Description

      'The Bruschetta Topped With Portobello Mushrooms And Caramelized Onions At Tapas 177 Is One Of The Best Things I've Eaten In This Town,' Writes...

      Epicurious Favicon Epicurious
      View Full Recipe



    MS Found Country:US image description
    Back to top