x
The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.
Sign up for the Outpost Newsletter and receive special offers!
Login
Not a user yet? Sign up Now  |  Forget your password? Click here
x
Portobello Mushroom Bruschetta
Rating (0 Rated)
Why are these perfect for a party buffet? They are ridiculously easy to make and taste best straight from the oven. The trick is to slice the mushrooms very thinly so they cook quickly. We love them served with shiraz, cabernet or sparkling wine. Variation: Gorgonzola and Honey Bruschetta - Substitute gorgonzola or blue cheese for the portobello mushrooms and Gruyere. Top baguettes slices with a crumbling of gorgonzola and bake until the gorgonzola melts. Drizzle with honey while still warm, before serving. Port and reisling are great partners for this version.
15-20 appetizers

Ingredients

 

2 large portobello mushrooms, thinly sliced

1 baguette, sliced ¼-inch slices

Gruyere cheese, thinly sliced or shaved

Freshly ground pepper to taste

Print Share Email

Portobello Mushroom Bruschetta
Add to my Recipes Add to my Recipes
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

 

  1. Preheat oven to 400º.
  2. Rinse, de-stem and pat dry the Portobello mushrooms. Thinly slice and set aside.
  3. Top each baguette slice with a slice of cheese and a slice of mushroom. Season with freshly ground pepper.
  4. Place on a sheet pan and bake until cheese is bubbly. Serve warm.
Help those in need
Hunger doesn't take a holiday
Career Opportunity
Come work with us.
What to Cook?
Looking for some dinner ideas? We have hundreds of great recipes for you and we're adding more every week.
co-op stronger together
Outpost is part of an international movement. Learn all about Cooperatives now.