Portobello Bruschetta with Rosemary Aioli
1-1/2 teaspoons lemon juice
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced fresh rosemary
1/4 cup packed brown sugar
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
6 large porobello mushrooms, stems and gills removed
1/2 cup olive oil, divided
3 medium red onions, halved and thinly sliced
2 large sweet red peppers
3 tablespoons thinly sliced green onions
3 tablespoons minced fresh basil
24 slices French bread baguette (1/4-inch thick)
In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving.
Preheat oven to 375. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13 by 9-inch baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35 to 40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-inch strips.
In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8 to 10 minutes or until softened. Reduce heat to medium-low; cook 30 to 40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4 to 6 minutes or until onions are glazed, stirring occasionally.
Place red peppers on a foil-lined baking sheet. Broil 4 inches from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine.
Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375 for 4 to 6 minutes on each side or until golden brown.
To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5 to 8 minutes longer or until heated through. Drizzle with aioli. Makes 2 dozen.
(Recipe courtesy of "Holiday & Celebrations 2013," Reiman Publications)