Bruschetta with Portabellos

Bruschetta with Portabellos
Recipe type: appetizers
  • 10 ounces Portobello mushrooms
  • ¼ cup olive oil
  • 1 teaspoon minced garlic
  • 1 loaf Italian bread cut diagonally in 12 slices
  • 1 cup coarsely chopped plum tomatoes
  • 2 tablespoon capers
  • ½ teaspoon Italian seasonings
  • 6 ounces goat cheese cut into 12 slices.
  1. Preheat grill or broiler.
  2. Trim Portobello stems, if attached, then slice mushrooms.
  3. In a small bowl, combine olive oil and garlic; brush on both sides of mushroom slices on the bread.
  4. Arrange mushrooms and bread in a single layer on a vegetable grilling rack in a broiler pan.
  5. Grill or broil until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside.
  6. In a small bowl, stir together tomatoes, capers and Italian seasoning.
  7. Place goat cheese on each slice of toasted bread.
  8. Top with portobello and tomato-caper mixture, dividing evenly.