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Portabella Bruschetta |
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| Serves 5 |
Ingredients
| 3 |
big portabella mushrooms |
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olive oil |
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| 4-6 cloves |
garlic, coarsely chopped |
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salt |
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| 2 tbs |
lemon juice |
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| 1 |
baguette, sliced |
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Preparation
Clean the portabellas by wiping them with damp paper towels.
Remove their stems, reserve them and chop them.
Sautee the stems and garlic in olive oil and season to taste with 1/2 teaspoon of the lemon juice and salt.
Brush the tops of the portabellas with olive oil.
Place them directly over coals on a barbeque for about ten minutes, until their edges show browned grill marks.
Turn the mushrooms over and spread the stem and garlic mixture over their tops, and drizzle with olive oil.
Grill for another five to ten minutes.
Remove the mushrooms from the grill, drizzle them with the remaining lemon juice and let them cool to room temperature.
Cut them into quarters, place the quarters on toasted baguette slices, and serve.
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additional informations
| Recipe group |
Lunch,Starter,Bread |
| region |
Italian |
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Source/Quelle:
calabria@aol.com (Calabria)
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submitted by Renato Pichler / renato@vegetarismus.ch
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if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance. |
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