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Grilled Portobello Bruschetta




Source of Recipe


September, 2000 Cooks Illustrated






Recipe Introduction


We prefer large 5- to 6-inch portobellos for grilling because they are sold loose – not prepackaged – and are typically fresher. However, if you cannot find large ones, use six 4- to 5-inch portobellos which are usually sold three to a package; decrease their grilling time wrapped in foil to about 9 minutes. A whole grilled portobello, along with some cheese and lightly dressed greens sandwiched between the halves of a roll makes an excellent vegetarian sandwich.



































List of Ingredients



• 1/2 cup olive oil
  
• 3 tablespoons juice from 1 lemon
  
• 6 medium garlic cloves, minced fine (about 2 tablespoons)
  
• 1/4 teaspoon salt
  
• 4 5- to 6-inch portobello mushrooms (about 6 ounces each), stems removed and discarded, caps wiped clean
  
• 1 medium tomato, seeded and chopped medium
  
• 1 tablespoon chopped fresh basil leaves
  
• 2 teaspoons extra-virgin olive oil, plus 2 tablespoons for brushing bread (see note)
  
• 1/4 teaspoon salt
  
• Ground black pepper
  
• 1 16- to 18-inch baguette, cut on the bias into 3/4-inch thick slices (you should have 20 to 24 slices)
  






Instructions



1. Combine oil, lemon juice, garlic, salt in large zipper-lock plastic bag. Add mushrooms; seal bag and shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour. Meanwhile, cut four 12- by 12-inch foil squares (or six 9- by 9-inch foil squares, if using smaller mushrooms); begin building medium-hot fire.
   
2. Remove mushrooms from marinade. Lay a foil square on work surface and set mushroom on top, gill-side up; fold foil edges over to enclose mushroom and seal edges. Spread coals evenly over grill bottom, position grill rack; scrub rack with wire grill brush. Grill mushrooms, sealed-side of foil packet facing up, until juicy and tender, 10 to 12 minutes. With tongs, unwrap mushrooms and discard foil; set unwrapped mushrooms gill-side up directly on grill rack and grill until grill-marked, 30 to 60 seconds. Remove from grill and use in one of following recipes.
   
   
   
   
3. GAS-GRILLED MARINATED PORTOBELLO MUSHROOMS
   
   Follow recipe for Charcoal-Grilled Marinated Portobello Mushrooms; when mushrooms are almost done marinating, turn all burners on gas grill to high, close lid and heat grill until hot, 10 to 15 minutes. Reduce grilling time of foil-wrapped mushrooms to 7 to 9 minutes.
   
   
4. Combine mushrooms, tomatoes, and basil in medium bowl. Add 2 teaspoons olive oil, salt, and pepper to taste; toss well to combine.
   
   
5. Brush one side of bread slices with remaining 2 tablespoons olive oil. Grill bread slices over medium hot fire, unoiled-side down, until lightly toasted, about 30 seconds. Transfer bread slices, oiled-side up, in a single layer to cookie sheet or serving platter. Spoon about 2 tablespoons mushroom mixture on top of each bread slice; serve immediately.
   
   






Final Comments


Note that this recipe uses only a half-recipe of grilled marinated portobellos. If you have extra marinade after the mushrooms have been removed, use it instead of olive oil for brushing on the bread before toasting. Toast the bread over the dwindling fire once the mushrooms have been removed.