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#10507
PORTABELLA BRUSCHETTA
Ingredients
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3 big portabella mushrooms
olive oil
4 to 6 cloves garlic, coarsely chopped
Salt
2 tablespoons lemon juice
1 baguette, sliced
Procedure
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Clean the portabellas by wiping them with damp paper towels. Remove their
stems, reserve them and chop them. Saute the stems and garlic in olive oil
and season to taste with 1/2 teaspoon of the lemon juice and salt.
Brush the tops of the portabellas with olive oil. Place them directly over
coals on a barbecue for about ten minutes, until their edges show browned
grill marks. Turn the mushrooms over and spread the stem and garlic mixture
over their tops, and drizzle with olive oil. Grill for another five to ten
minutes. Remove the mushrooms from the grill, drizzle them with the remaining lemon
juice and let them cool to room temperature. Cut them into quarters, place the
quarters on toasted baguette slices, and serve.
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