Bruschetta with Grilled Portobello Mushrooms
Makes 8 large slices
Grill mushrooms with the gill-like undersides facing up to prevent loss of juices. For serving, flip the mushrooms onto the bread so their juices seep down into the toast.
4 large Portobello mushrooms (about 1⅓ pounds), stemmed
6 tablespoons extra-virgin olive oil
1 tablespoon minced fresh rosemary leaves
Salt and ground black pepper
1 12-by-5-inch loaf country bread, sliced crosswise into 1-inch-thick pieces, ends removed
1 large garlic clove, peeled
1. Light grill. Place mushroom caps on large baking sheet. Mix 3 ½ tablespoons of the oil, rosemary, and salt and pepper to taste in small bowl. Brush oil mixture over both sides of mushrooms.
2. Grill mushrooms, gill side up over medium-hot fire, until caps are cooked through and grill-marked, 8 to 10 minutes.
3. Meanwhile, grill bread until golden brown on both sides. Place toast slices on large platter. Rub garlic over tops, and then brush with remaining 2½ tablespoons oil.
4. Halve grilled mushrooms; place one half, gill side down, over each slice of toast. Serve immediately.
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