Bruschetta with Portabellas

Ingredients:
10 ounces portabella mushrooms
1/4 cup olive oil
1 tsp. minced garlic
1 loaf Italian bread, cut diagonally in 12 slices
1 cup coarsely chopped plum tomatoes
2 tbs. capers
1/2 tsp. Italian seasonings
6 ounces goat cheese cut in 12 slices

Directions:
Preheat outdoor grill, or broiler until hot. Trim portabella stems, if attached, slice mushrooms. In a small bowl, combine olive oil and garlic, brush on both sides of mushroom slices and the bread. Arrange mushrooms and bread in a single layer on a vegetable grilling rack or a rack in a broiler pan; grill or broil until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside. In a small bowl, stir together tomatoes, capers and Italian seasoning. To assemble: Place one slice goat cheese on each slice of toasted bread. Top with grilled portabellas and tomato-caper mixture, dividing evenly.

YIELD: 12 Portions



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Portabella Mushrooms

PORTABELLA Mushrooms

Meaty-tasting and firm, portabellas stand on their own as the main ingredient in sandwiches, appetizers, entrees or sides.