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    You are in: Home / Recipes / Portabella Mushroom and Dried Tomato Bruschetta Recipe
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    Portabella Mushroom and Dried Tomato Bruschetta

    Portabella Mushroom and Dried Tomato Bruschetta. Photo by CandyTX

    1/1 Photo of Portabella Mushroom and Dried Tomato Bruschetta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Anna's Mom's Note:

    Courtesy of Gourmet Magazine found on Food Network.

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    Units: US | Metric


    1. 1
      In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes.
    2. 2
      In a blender puree tomatoes, cooking liquid and vinegar until smooth and season with salt and pepper.
    3. 3
      Cut mushrooms into 1/4" thick slices and mince garlic.
    4. 4
      In a large skillet heat 2 Tbs. oil over moderate heat until hot but no smoking and cook mushrooms and garlic with salt and pepper, to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes.
    5. 5
      Remove skillet from heat and toss mushrooms with remaining Tbs. oil. Keep mushrooms warm, covered.
    6. 6
      Toast bread and spread with tomato puree. Top with mushrooms.

    Ratings & Reviews:

    • on November 14, 2008


      The directions mention garlic, but not in the ingredients or where to add it. I added it to the sauce. I also used pureed tomatoes and didn't use the 2nd bit of olive oil and that worked just fine. The vinegar in this gives it a nice little bite. I whipped this up in 15 minutes flat for a quick lunch today. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Portabella Mushroom and Dried Tomato Bruschetta

    Serving Size: 1 (182 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 182.9
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 264.6 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 2.6 g
    Sugars 4.2 g
    Protein 4.8 g

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